I made this over a week ago and totally forgot to post about it!
Apparently I am a MAJOR sucker for a veggie in spiralized form. I saw this bag of kohlrabi linguine at WF when I was in the produce section grabbing more spiralized butternut squash noodles.
I’m including this photo of the back because I thought it had good ideas and I wanted to remember to make them when I get them next time. Butter and cheese may be obvious, but bacon and snap peas!? Yum!
I took a lazy-ish twist on the butter and cheese, but without dairy.
First, I sautéed the kohlrabi in both Earth Balance and olive oil. Then I added golden raisins.
And to top it off, a cheesy crumble topping made of salty roasted almonds and pine nuts.
Oh and leftover baked salmon and more olive oil too.
SO SO GOOD! If you can find these noodles, I highly recommend.
Buttery kohlrabi with salmon and nutty topping
Ingredients:
- 10 oz kohlrabi linguine
- 2 tbsp olive oil, divided
- 3 tbsp Earth Balance
- 3-4 oz salmon
- 1/2 cup dry roasted salted almonds
- 1/2 cup dry roasted pine nuts
- 1/2 cup golden raisins
Directions:
Pre-heat oven to 400 degrees F.
Add 1 tbsp olive oil and 3 tbsp Earth Balance to sauté pan and once it gets hot add the veggie noodles. Toss until they get soft and are nearly cooked through. Add the golden raisins and cover with a lid.
Meanwhile, place salmon on greased baking sheet, coat with remaining olive oil and a pinch of salt and pepper. Roast for 8-10 minutes (until cooked to your liking). Add the salmon to the pasta, flaking it in.
Finally, pulse the nuts in a food processor and add them on top.
Dig in and enjoy!
