Pasta with kale and feta

Ingredients for 3 servings:

• 150 g pasta
• 3 small carrots
• 1 small kohlrabi
• 1 kg kale, frozen
• 1 pack of feta cheese or tofu
• 150 ml coconut milk
• 120 g sour cream
• ½ tsp soup seasoning
• some salt and pepper
• 2 pinches of nutmeg
• 1 tbsp fat for frying or coconut oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian, also vegan and gluten-free possible

Cook the pasta (gluten-free if desired) in plenty of salted water until al dente and drain. At the same time, add the frozen kale to another pot of boiling salted water and cook for about 8 minutes. Then drain in a colander. Peel the carrots and kohlrabi, slice the carrots and dice the kohlrabi. Dice the feta cheese. Lightly fry the chopped vegetables in coconut oil in a pan until al dente. Add the coconut milk and spices, and stir in the pasta. Then stir in the kale, feta cheese, and sour cream at the end. The feta cheese can be replaced with tofu, and the sour cream with a little lemon juice.