Time
25 min
Serving
4 persons
Calories
0
Cuisine
Kohlrabi noodles hold up especially well in cooking and even resemble regular noodles. They capture the delicious flavor of marinara and the perfect texture of al dente spaghetti. The addition of kidney beans packs some more protein and fiber, making it a quick vegetarian main dish for busy evenings.
Ingredients
- extra-virgin olive oil: 2 Tbsp
- yellow onion: 0.5 piece (diced)
- garlic: 3 clove (minced)
- kohlrabi bulbs: 3 piece (trimmed and spiralized)
- dried oregano: 0.5 tsp
- dried basil: 0.5 tsp
- red pepper flakes: 0.125 tsp (optional)
- red kidney beans: 1 can (drained and rinsed)
Metric Conversion
Stages of cooking
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In a large skillet over medium heat, warm the olive oil. Add the onion and garlic and cook for 3 to 4 minutes, or until fragrant.
-
Add the kohlrabi noodles and cook, stirring frequently, for 5 to 7 minutes, or until softened.
-
Add the tomato sauce, oregano, basil, red pepper flakes (if using), and salt. Turn the heat to low and simmer for 5 to 7 minutes, or until warmed through.
-
Remove from the heat, mix in the kidney beans, and serve warm.
