Kohlrabi and Pesto Pasta Bake

Kohlrabi and Pesto Pasta Bake is a nice and refreshing pasta bake. Use either quinoa or chickpea pasta to make it gf and rich in protein.

As always, use organic apple!

Kohlrabi and Pesto Pasta Bake

Ingredients

1/2 cup of Cashew soak overnight

2 heads of kohlrabi

2 tbsp Dijon Mustard

2 tbsp nutritional yeast

1 apple, quartered and grated coarsely

2 tbsp vegan pesto

1/4 cups of olive oil

Handful of vegan grated cheese

250 g gf pasta spirals (use chickpea or quinoa)

Instructions

Microwave kohlrabi for 3 minutes. Then chop bottom and top off. Peel and dice them. Pour it in a pan and only small amount of water that it only just covers the top of the kohlrabi.

Cook it from cold water, and once it boils, another 5 minutes.

In the meantime, drain and blend cashews. Cook pasta according to instructions al Dante. Place, nutritional yeast, mustard and kohlrabi with cooking water in the blender. Blend it until smooth.

Place pasta in baking tray. Pour over blended kohlrabi mixture. Sprinkle grated apple, mix well. Sprinkle cheese over and bake for 30 minutes.

Mix olive oil and pesto. When bake is ready, pour over olive pesto mix. Serve it with crushed walnuts and rocket.

Enjoy!

Kohlrabi and Pesto Pasta Bake