THE DISH

A lightened up version of the vibrant and fabled Italian pasta recipe, this dish is full of complex and bold flavors. Includes our Kohlrabi Noodles, Olive Tapenade and our Roasted Red Pepper Quinoa Cup. 

HEAT
1 tbsp olive oil in a skillet over medium-high heat
COOK
1 bag Kohlrabi Noodles with a pinch of salt/pepper for 5 minutes, add 1 tbsp water cook 1-2 minutes until kohlrabi is tender and lightly browned
MIX IN
2-4 tbsp Olive Tapenade + contents from 1 Roasted Red Pepper Quinoa Cup, and stir to combine, then turn off heat

Did you know? Though olives are high in fat, most of the fat is monounsaturated fat, which has been linked to a reduced risk of heart disease.

WHAT'S INSIDE
  • V
    Vegan
  • G
    Gluten-free
  • P
    Rich in Fiber
  • P
    Rich in Vitamin C

Ingredients for Kohlrabi Noodles: Kohlrabi    

Ingredients for Roasted Red Pepper Quinoa Cup: Quinoa, Red Bell Pepper, Sunflower Oil, Hot Red Pepper, Cane Vinegar, Potato Starch, Salt, Jalapeno, Lactic Acid, Citric Acid, Garlic, Parsley, Spices

Ingredients for Olive Tapenade: Green Olive, Black Olive, Red Bell Pepper, Sunflower Oil, Olive Oil, Capers, Garlic, Wine Vinegar, Tapioca Starch

 

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