Cooking instructions
Casareccie with White Kohlrabi Sugo, Toasted Walnuts & Fresh Pickles
Casareccie with White Kohlrabi Sugo, Toasted Walnuts & Fresh Pickles
This recipe completely reimagines kohlrabi, using every part of the vegetable to build layers of texture and flavor. The leaves and stems are sliced fine and boiled straight alongside the strozzapreti pasta, while the sweet, crisp core is added at the final minute for an al dente crunch.
We bind the dish together with a creamy, rich "White Sugo" made from silken tofu, cashews, and white miso. The heat of the freshly drained pasta melts this sauce into a velvety coating without needing extra stovetop cooking. Finished with a crown of hand-crushed walnuts and a bright, punchy julienne of pickled kohlrabi, this bowl balances comforting warmth with dynamic, acidic pops.
What you need
What you need
Ingredients by Cbovero
- Casareccie Pasta
- Fresh Kohlrabi
- Pickled Kohlrabi Slices
- Cbovero White Sugo
- Walnuts
Ingredients From Your Pantry
- Olive oil
- Sea salt
- Black pepper
Equipment Needed
- Large pot for boiling pasta
- Cutting board & chef's knife
- Slotted spoon or colander
Nutritional info
Nutritional info
All nutritional values are based on a per person scale.
Ingredients & Allergens
Ingredients & Allergens
Casareccie pasta (gluten, wheat), kohlrabi, pickled kohlrabi, silken tofu (soy), walnuts (nuts), cashews (nuts), miso(soy), olive oil, lemon juice, nutmeg, galangal, salt, black pepper.
For allergens please see ingredients in bold. Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES
Cooking Instructions
Before you start, take out all the ingredients for this recipe and rinse any fresh vegetables or herbs. Try our sensorial experience — an easy way into mindful cooking. 04_01 Sensorial experience EN.mp3
STEP 1 - Prep the Kohlrabi Parts
Separate the leaves and stems from the kohlrabi bulb. Slice the leaves and stems very thinly. Peel the main kohlrabi core/bulb and cut it into neat 1cm cubes.
STEP 2 - Boil the Pasta and Greens
Bring a large pot of salted water to a rolling boil. Add the casareccie pasta and the thinly sliced kohlrabi leaves and stems together from the start. Set a timer for 9 minutes to cook the pasta until perfectly al dente.
STEP 3 - Add the Kohlrabi Core
When your pasta timer has 2 minutes remaining, drop the 1cm kohlrabi cubes directly into the boiling pasta water. Let them parboil just enough to take off the raw edge while retaining their crisp bite.
STEP 4 - Prep the Garnishes
While the pasta finishes cooking, crush your walnuts into rustic chunks by firmly pressing down on a cutting board over them against your kitchen counter. Take the Cbovero pickled kohlrabi slices and cut them vertically into thin strips (julienne).
STEP 5 - Emulsify the Sugo (Off-Heat)
Before draining, carefully scoop out and reserve about half a mug of starch-rich pasta water. Drain the pasta, greens, and kohlrabi cubes, then return them immediately to the warm, empty pot off the heat. Pour in the Cbovero White Sugo. Mix gently, adding just a tiny splash of the reserved pasta water to help loosen the sugo and coat every twist of pasta evenly.
STEP 6 - The Creamy Finish & Plate
Drizzle 2 tablespoons of high-quality olive oil directly into the pan. Stir vigorously for a few seconds—the oil combined with the residual starch will create a luxurious, glossy emulsion. Divide into bowls and top with the walnut chunks and the crisp julienned pickled kohlrabi. Enjoy my dear.
Chef's Notes
Starch is your best friend here! That little splash of cloudy pasta cooking water contains dissolved starch that acts as a natural binder, forcing the tofu-cashew sugo and the fresh olive oil to lock together into a silky cream rather than separating at the bottom of your plate.