Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp

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Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp

Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp

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.

Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp

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!

Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp



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.

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Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 2


  • For the sauce:
  • 1/2 cup raw cashews soaked for at least 2 hours and then drained
  • 1/2 teaspoon garlic powder
  • 1 tablespoon nutritional yeast
  • 1 teaspoon lemon juice
  • 1/4 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
  • 1/2 pound shrimp cleaned, deveined, deshelled
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons Cajun seasoning or mix together 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/2 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.

Spiralized Kohlrabi with Vegan Alfredo & Cajun Shrimp


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Jackie Cooper says:
Where do you purchase your nutritional yeast? And what brand, if any, do you recommend? Thanks!
Meaghan says:
Hi Jackie! We love to use Bragg Nutritional Yeast! You can pick up some here: bit.ly/braggsny
Allison says:
Hey, we just briefly Twitter chatted about spiralizing kohlrabi the other day. Haha.:-D I should start spiralizing with Blade C when doing kohlrabi. I love the thicker noodle look, more like fettuccine. I just posted a kohlrabi noodle recipe on my blog a couple of weeks ago (with a straight up very un-vegan cheese sauce, ha!), and I could see a thicker kohlrabi noodle holding the sauce better. This recipe looks great!!
Noreen says:
I don't like shrimp, fish or any seafood. What would you recommend, for this recipe, as a replacement for shrimp.
Ali Maffucci says:
Whatever you'd like! Chicken would work well! Or some black beans and corn, even!
Julie Ragains says:
Looks incredible!! Hopefully I can find some kohlrabi at my local grocer. If not, I'm thinking rutabaga would be a good substitute? I'm going to have to take a break from Inspiralize Everything and put this on the menu this week! Yum!
Ali Maffucci says:
I think rutabaga would be lovely!
Kathy says:
Ali: I can't do this because I can't have cashews, but it looks nice, and I did want to let you know that I finally got to try kohlrabi. My niece and her husband were here Labor Day weekend, and she brought me two purple kohlrabies for my birthday. I liked it a lot, but I probably won't be able to buy any around here, so I guess I will have to use rutabaga, daikon, jicama, or chayote instead.
MJ says:
Ali--you mentioned doing a fall guide to inspiralized produce---I STRONGLY encourage you to do this! AND, I can see an "Inspiralizing Through The Seasons" cookbook! (along with several recipes to go along with the holidays and events during these times of year.) As you already alluded to, there are multiple reasons to eat with the seasons. I am loving the Inspiralizer and both your cookbooks--I am a huge fan and really enjoy this website and all the rest that you do. Keep up the great work and the wonderful enthusiasm you share with us!
Jermaine says:
Hi, and thank you for the receipt, but can I make a suggestion please show what a Kohlrabi looks like.
Karen says:
I would like to make a suggestion for all of your recipes, please. Could you provide approximate weights for items rather than small, medium or large designations? (You are able to find carrots big enough to spiralize, but I am not, and sizes vary in different localities.) It would be helpful very helpful to have weights vs. sm., med., lg. measurements. A large zucchini in my part of Virginia may weigh 6 oz., while one in your part of NJ may weigh 10-12 ozs. THANKS for considering this!
Arlene says:
Is this recipe 2 or 3 servings? The nutrition info says three, but you say to divide onto two plates. Thanks!
Amanda Grimes says:
So I don't know what I'm doing wrong but I can't spiralize the kohlrabi I bought for the life of me. I'm sure the ones I bought are a little too big, but they are the only size our local farm had. I'm going to try to cut them down to be smaller, but my Inspiralizer basically just makes big "sheets" with lines in them - they don't actually break apart into noodles - am I doing something wrong? Does the blade need to be sharpened or something? Any advice would be appreciated!
Maureen says:
I've made this recipe several times now and my guests have praised it over and over. I have printed it out a few times for them and just wanted to mention - Servings information at the top states 3 whereas plating instructions at the bottom mentions 2.
Meaghan says:
We're so glad you love this recipe! Thank you for your note!!
Janice Ingram says:
I made this tonight and it was delicious! Our grocer finally had kohlrabi and I snatched it up in a heartbeat! I did substitute chicken for the shrimp because we recently had shrimp and I didn’t want it again, and it was excellent! I may use the Alfredo sauce all that time.... for all kinds of things, it’s really that good.

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cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you

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