
Kohlrabi, carrot & kale over noodles
I saw an interesting recipe in my weekly Fresh 20 plan (which I’ve been ignoring for a while) that involved kohlrabi stir fried with onion, garlic, edamame, carrots, and kale and served over noodles. Neither K nor I like egg noodles, so we made pasta instead. It was my first time eating kohlrabi. Meh. What intrigued me about the recipe was the seasoning: white wine, Dijon mustard & Herbes de Provence (or Italian seasoning :)!) and vegetable broth, with sour cream or Greek yoghurt added at the very end – that explains the whitish thing on the vegetables. It was a nice meal – very home cooked, and not too difficult to make.
I always cook more pasta than I need for a recipe, because it’s handy to have it cooked and use it for something else. I’ve been thinking about that white whine sauce without the yoghurt or sour cream, and K suggested pasta primavera would be a good use of left-over cooked bow ties (mainly because he doesn’t really like tomato sauce).
I also had left-over frozen edamamae, so, here we go, 5 easy steps to a yummy meal:
- Sautee frozen edamame, carrots and peas in a bit of grapeseed oil (I skipped the traditional onion and garlic at the beginning, because I’m tired of my house smelling of food).
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- Chop some red bell pepper and cherry tomatoes.
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- Mix up 1-2 teaspoons Dijon mustard with 1/2 cup white cooking (aka cheap) wine, Italian seasoning, and salt. Dump it in the pan with the edamame, peas, carrots, and red bell pepper. Simmer for a few minutes.
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- Add in cooked pasta, halved cherry tomatoes, and chopped olives and stir to warm them through, but do not cook the tomatoes.
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- Sprinkle parmesan and fresh black pepper on top.
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- (optional) get handsome black cat to pose with the meal and enjoy with some white wine (not the cooking kind, but I’m not judging!)

Pasta primavera in 5 easy steps.