For the vegetable puree
kohlrabi, peeled and diced
For the sauce
( or other non-dairy milk)
( use the water from the pasta, it helps with the binding)
( I use about 1/8 ts)
whole wheat pasta, cooked al dente and drained
( I use fussili)
( I like to use a smoky one)
- First make your roasted vegetables: Toss kohlrabi and onion with oil and spread out on a paper-lined baking sheet. Roast in the preheated oven at 190°C/375°F for 30 minutes.
- Transfer to a big bowl and combine with the spices/herbs, milk and reserved pasta water. Puree (I used my hand-held blender). It should have the consistency of yogurt.
- Combine with cooked pasta and spread in a casserole dish. Sprinkle with cheese.
- Bake in the preheated oven at 190°C/375°F for 25 minutes or until nicely browned and bubbling.