Courgette and Kohlrabi Leaf Pasta

01 Jul 2021
Courgette and Kohlrabi Leaf Pasta

This recipe was developed for us by north London vegan chef, Tantrem De Bastet, using vegetables from his weekly Crop Drop bag. You can see more of Tantrem's recipes in our recipe section or on his site at There are even more recipes on his instagram: @vegantantrem.


This pasta dish has only a few ingredients, but every one of them adds to this fragrant plate of food. Courgettes go naturally with lemon, while kohlrabi leaves are highly nutritious and should never be wasted. They can be utilised like other greens, as per this dish and others.




3 Courgettes – Thinly sliced

200g Kohlrabi Leaves – shredded

2 Garlic Cloves – finely chopped

1 tsp Chilli Flakes

3 Tbsp Olive Oil – I use infused oil from my confit garlic

Zest & Juice of 1 Lemon and more for garnish

1 tsp Coarse Black Pepper

1 tsp salt

150ml Pasta Water – about 2 Serving Spoons




In a pot of salted boiling water, cook your pasta to package instructions. Keep the water

In a large sauté pan on medium heat, add the olive oil when hot and the chilli flakes and fry for 1 minute.

Add the kohlrabi leaves and garlic and sauté for 3 minutes.

Add the courgettes, pepper and salt and fry for 4 to 5 minutes.

Mix in the lemon zest and juice and then add the pasta water.

Taste and season, then add the pasta to the pan and mix through.

Garnish with lemon zest and serve.

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