Creamy Kohlrabi Pasta with Lemon and Parmesan

Zutaten

• ✓400 g Pasta
• ✓2 pieces Medium-sized kohlrabi
• ✓2 pieces Garlic cloves
• ✓1 piece Organic lemon (zest and juice)
• ✓100 g Grated Parmesan
• ✓50 g Butter
• ✓200 ml Cream (optional)
• ✓ Fresh parsley to taste
• ✓ Salt to taste
• ✓ Black pepper to taste

Zubereitung

1. 1

   Peel the kohlrabi and cut it into fine strips (julienne) or small cubes. Finely chop the garlic.

2. 2

   Cook the pasta al dente in plenty of salted water according to package instructions. Reserve about 200ml of the cooking water just before draining.

3. 3

   In a large pan, melt the butter over medium heat. Add the garlic and sauté briefly until fragrant (do not let it brown).

4. 4

   Add the kohlrabi strips to the pan and sauté for about 3-5 minutes until tender-crisp. Season with salt and pepper.

5. 5

   Add the lemon zest and the juice of half a lemon. Bring to a brief boil.

6. 6

   Pour in the cream (if using) and let it thicken slightly. Stir in the grated Parmesan until a creamy sauce forms. If necessary, add a bit of pasta water to achieve the desired consistency.

7. 7

   Add the drained pasta directly to the pan with the sauce. Mix everything well so that the pasta is evenly coated with the sauce.

8. 8

   Season with freshly ground black pepper. If needed, add a bit more lemon juice or Parmesan.

9. 9

   Plate the pasta and sprinkle with chopped parsley and optional additional Parmesan.