Kohlrabi and Kale Pasta Bake – The Unexpected Veggie Duo
Discover the ultimate comfort food with a healthy twist! This Kohlrabi and Kale Pasta Bake is a game-changer for your weeknight dinners. Packed with nutrient-rich veggies and ooey-gooey cheese, it’s the perfect balance of indulgence and nutrition.
The unique combo of crisp kohlrabi and hearty kale adds an unexpected depth of flavour and texture to this creamy pasta dish. Plus, it’s easy to make and family-friendly! Learn how to transform these under appreciated veggies into a mouthwatering meal that’ll have everyone asking for seconds.
Ingredients for 10 – 12 Servings
- 1 Kohlrabi (peeled and chopped in a food processor)
- 3 Kale Leaves (chopped in a food processor)
- 1 tbsp Ground Black Pepper
- 2 Cloves of Garlic (finely chopped)
- 1 Onion (finely chopped)
- 2 Tins of chopped tomatoes
- 4 tbsp Tomato Puree
- 1 jar Salsa
- 2 tbsp Pesto
- 700 g Pasta (Spirals/Fusilli)
- 2 tsp Vegetable Stock Powder
- 2 tbsp Olive Oil
- 350 g Grated Cheese
Homemade Kohlrabi and Kale Pasta Recipe
Cook the pasta as per packet instructions. Heat the oil in a frying pan on medium heat and fry the onions until soft. Add the garlic, and black pepper. Fry for one minute.
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Process the kohl robi and kale in a food processer until finely chopped and add to the frying pan. Frying for 2 -3 minutes.
Pre-heat the oven to 200℃/400℉.
Add the tinned tomatoes, salsa and tomato puree and mix through. Add some boiled water to loosen the mixture if it’s too thick. Cook for 5 -8 minutes.
Add the pasta to the roasting tin or oven proof dish. Add the tomato mixture on top and stir through until mixed together.
Sprinkle grated cheese on top and cook for 20 minutes.
Serve hot or cold.
Storage
This pasta bake will keep in the fridge for up to 4 days. You can also freeze for up to 3 months.
Kohlrabi Cooking Tips
In this recipe I peel the kohlrabi, roughly chop it and put in a food processor or mini chopper until they’re in tiny pieces.
Roast
You can also roast kohlrabi. Peel and chop into 3cm chunks and cook in a hot oven for about 30 minutes with plenty of oil, salt and pepper.
Stir-Fry
If you cut into matchsticks it will cook in a matter of minutes in a stir-fry.
Thinly sliced and layered with potatoes, will make a tasty gratin or dauphinoise.
Kale And Kohlrabi Pasta Bake
Ingredients
- 1 Kohlrabi (peeled and chopped in a food processor)
- 3 Kale Leaves (chopped in a food processor)
- 1 tbsp Ground Black Pepper
- 2 Cloves of Garlic (finely chopped)
- 1 Onion (finely chopped)
- 2 Tins of chopped tomatoes
- 4 tbsp Tomato Puree
- 1 jar Salsa
- 2 tbsp Pesto
- 700 g Pasta
- 2 tsp Vegetable Stock Powder
- 2 tbsp Olive Oil
- 350 g Grated Cheese
Instructions
- Cook the pasta as per packet instructions. Heat the oil in a frying pan on medium heat and fry the onions until soft. Add the garlic and black pepper. Fry for one minute.
- Process the kohl robi and kale in a food processer until finely chopped and add to the frying pan. Frying for 2 -3 minutes.
- Pre-heat the oven to 200℃/400℉.
- Add the tinned tomatoes, salsa and tomato puree and mix through. Add some boiled water to loosen the mixture if it's too thick. Cook for 5 -8 minutes.
- Add the pasta to the roasting tin or oven proof dish. Add the tomato mixture on top and stir through until mixed together.
- Sprinkle grated cheese on top and cook for 20 minutes.
- Serve hot or cold.