After I took these photos, I was amazed by how much this looks like real pasta, like, linguine or a fettuccine.
I actually wondered if people would comment, “Did you use real pasta for the photos?”
Well, I promise I didn’t — these noodles are straight up spiralized kohlrabi!
I’m excited for all of the fall produce to start popping up at the farmer’s markets. I’ve been seeing kohlrabis at the farmer’s markets all summer long, they seem to be one grown summer through late fall each year.
I want to do a “fall guide to spiralized produce,” because I’m a big fan of eating seasonally, and I’d hope a post like this would encourage many of you to do the same! It’s a great way to reduce our carbon footprints and discover new types of vegetables.
The star of this dish is the vegan alfredo – I’ve experimented a lot with vegan alfredos and this one is a winner. It really tastes like a creamy, cheesy pasta sauce! Thanks to nutritional yeast, garlic, and cashews, this mild cheesy flavor is created from healthy, whole, real ingredients.
The somewhat spicy cajun shrimp contrasts the flavors of the pasta and creates an ultimately satisfying, filling pasta dish – minus the pasta, of course.
I hope everyone had a great weekend! I saw Sully on Friday night, went on a 9 mile run this Saturday with Lu for our half marathon training, went to a friend’s going away party in Brooklyn (she’s moving to Europe in a few weeks!), and had my family over on Sunday night to watch the Giants game. Great weekend!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 6 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- For the sauce:
- ½ cup raw cashews, soaked for at least 2 hours and then drained
- ½ teaspoon garlic powder
- 1 tablespoon nutritional yeast
- 1 teaspoon lemon juice
- ¼ cup vegetable broth + 2 tablespoons + more for thinning if needed
- salt and pepper, to taste
- For the pasta:
- 2 large kohlrabi, peeled, Blade C, noodles trimmed
- salt and pepper
- ½ pound shrimp, cleaned, deveined, deshelled
- 1 tablespoon extra virgin olive oil
- 2 teaspoons Cajun seasoning (or mix together ½ teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon onion powder, ¼ teaspoon cayenne pepper, ½ teaspoon dried oregano)
- chopped parsley, to garnish
- Make the sauce: add all the ingredients for the sauce into a blender and blend until creamy. Pour into a small saucepan and place over medium-high heat, bringing to a simmer. Once simmering, reduce heat to low and keep warm.
- Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the kohlrabi noodles, season with salt and pepper, and cook until al dente, about 5 minutes.
- While kohlrabi cooks, add the shrimp to a medium mixing bowl along with the olive oil, Cajun seasoning, salt and pepper. Toss to combine. Set aside.
- Once kohlrabi is done cooking, transfer with tongs to a medium mixing bowl, tent with foil to keep warm, and place the skillet back over medium-high heat. Add the seasoned shrimp and cook about 2 minutes per side or until c-shaped and opaque.
- Meanwhile, pour the heated sauce over the bowl of kohlrabi noodles and toss well to combine. Divide onto two plates and top each plate with the cooked shrimp. Garnish with parsley and serve immediately.