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Spiralized Kohlrabi with Vegan Alfredo and Cajun Shrimp

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 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

Instructions

  • 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.