Kohlrabi Carrot Ragout with Pasta

A great pasta dish for any occasion:

1. remove peel from kohlrabi and carrot, rinse and cut into cubes or slices. Clean, rinse and halve the mushrooms.

Sauté the mushrooms in hot oil. Fry kohlrabi and carrot briefly. Extinguish with a good eighth of a liter of water, bring to the boil and season with herb salt. Cover and steam for about 10 minutes until tender. 3.

Cook pasta in boiling salted water for about 10 minutes until al dente. Rinse parsley and chop finely. 4.

4. bind vegetables with sauce thickener. Mix in sour cream. Season with herb salt, pepper and juice of one lemon. Fold in parsley. Drain pasta. Arrange everything. Garnish with basil if desired.

Tips:

Other dishes go well with the kohlrabi-carrot ragout.

If you replace 40 g of pasta with 40 g of long-grain rice or 200 g of potatoes, the calories will stay the same.

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