Spaghetti with kohlrabi sauce

Ingredients for 4 servings:

• 400 g kohlrabi
• 1 onion(s)
• 1 clove(s) garlic
• 1 tbsp oil
• some vegetable broth
• 300 ml water
• 1 can coconut milk
• Salt
• black pepper
• Chili, freshly ground
• 400 g whole wheat pasta (spaghetti)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Creamy – delicate and slightly exotic

Peel the kohlrabi and slice into thin sticks. Dice the onion and garlic and sauté in oil until translucent. Add the kohlrabi sticks and fry for 2 minutes. Season with vegetable stock, salt, pepper, and chili to taste. Pour in the water and coconut milk and simmer uncovered over low heat for about 20 minutes, until the kohlrabi is tender and the sauce is nice and thick. Meanwhile, cook the spaghetti in salted water according to the package instructions. Season the vegetables again and serve with the spaghetti. Kohlrabi and coconut milk go surprisingly well together and complement each other perfectly.