Spaghetti with vegetable bolognese

Ingredients for 4 servings:

• 1 kohlrabi
• 250 g carrot(s)
• 200 g celeriac
• 300 g leek
• 3 beefsteak tomatoes
• 1 clove(s) garlic
• 1 onion(s)
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 3 tsp herbs, Italian
• Iodized salt
• pepper
• 400g spaghetti

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Wash, peel, and finely dice the kohlrabi, carrots, and celery, or chop them medium-finely with a food processor. Set the tender kohlrabi greens aside. Trim the leeks and halve them lengthwise, then wash them thoroughly and then cut them into thin rings. Blanch the tomatoes, rinse them in cold water, peel them, halve them crosswise, and roughly dice them, removing the stems and seeds. Peel the garlic and onion, and finely dice the onion. Heat the oil in a large, non-stick pan and sauté the onion until translucent. Add the vegetables and fry for 3 minutes, stirring. Press the garlic through a press. Stir in the tomato paste and fry briefly. Season the sauce with the herb mixture, a little salt, and pepper, and simmer uncovered for about 15 minutes until thickened, stirring occasionally. Meanwhile, cook the pasta in plenty of salted water according to the package instructions until al dente. Finely chop the kohlrabi greens, stir into the vegetable bolognese, season to taste and serve in deep plates with the drained spaghetti.