Kohlrabi Spaghetti with a Tomato & Basil Sauce, Topped with Parmesan

Ingredients for 2 people:

For the spaghetti

1.5 tbsp.
olive oil

For the sauce

white onion
cloves of garlic
1 tbsp.
olive oil
2 tsp.
tomato paste
1 pinch
1 tsp.
1 tsp.
rice syrup
250 g
cherry tomatoes
1/2 handful
chopped basil
basil leaves
salt, pepper

For the parmesan

130 g
cashew nuts
100 g
pine nuts
45 g
nutritional yeast
1 tsp.
sea salt

Schritt für Schritt - Anleitung

Step 1:

Peel and dice the onion. Peel and finely chop the garlic. Heat 1 tablespoon of olive oil in a pan and saut- the onion on a medium heat for approx. 3 minutes. Then add the garlic and saut- for another minute. Then add the tomato paste to the pan and saut- for one minute. Season with salt, pepper, turmeric, oregano and rice syrup. Wash the tomatoes, cut in half, chop finely and add to the pan, leave to simmer at a low heat for five minutes. Wash the basil and chop finely, fold into the sauce.

Step 2:

Peel the kohlrabi and slice into spaghetti-like spirals using the fine knife insert on the spiral cutter. Blanch in salted water for 3 minutes until al dente. Place the spaghetti in a colander and allow to drain briefly, mix with - tablespoon of olive oil.

Step 3:

Place the spaghetti in a deep dish and drizzle the sauce over it. Add parmesan to taste.

Basic recipe for parmesan

Blend the nuts with the nutritional yeast and salt to create a pur-e. Sprinkle the parmesan over the pasta to taste.