Koodles (Kohlrabi Noodles) with Mushroom and Ricotta Bolognese

Koodles (Kohlrabi Noodles) with Mushroom and Ricotta  Bolognese

The Weight Loss Benefits of Kohlrabi

Kohlrabi is one of the best vegetables for people who are looking to slim down. Kohlrabi is very low in calories and it contains practically no fat at all!

Moreover, high amounts of vitamin C in kohlrabi enhance your body’s fat burning capabilities during your intensive workout. Researchers from Arizona State University found that people with low blood concentrations of vitamin C burned 25 percent less fat during a 60-minute walk on a treadmill, compared with those who had sufficient levels of vitamin C in their blood.

The potential fat-burning properties of vitamin C might be linked to its role in the production of carnitine, a substance that encourages your body to turn fat into fuel (energy), rather than store it as body fat.

Koodles (Kohlrabi Noodles) with Mushroom and Ricotta Bolognese

Recipe Serves: 4

I love the idea of a rich Bolognese made with mushrooms to suit all palates, whether you’re a meat-eater or not. It’s nice and hardy and the additional of the ricotta cheese makes it feel rich and luxurious with the lightness of the koodles. Buon appetito!


4 Cups Blanched Kohlrabi Noodles

1 tablespoon grapeseed oil

2 cloves garlic, crushed

½ cup chopped onion, finely minced

2 ½ Cups Cremini mushrooms, finely chopped

2 Tablespoons tomato paste

14 oz can Tomato Puree

½ Cup Non-fat Ricotta Cheese

½ teaspoon Kosher sea salt

1 teaspoon freshly ground black pepper

¼ Cup grated Parmigiano-Reggiano cheese

2 Tablespoons flat leaf Italian parsley, minced

Optional: 1/2 lb. ground bison


  1. In a large saucepan, heat grapeseed oil over medium heat and sauté garlic and onion until translucent, about 3 minutes.
  2. Add chopped mushrooms and sauté another 3 minutes. If using bison, add in and sauté with mushrooms. Add tomatoes paste and tomato puree and stir until well incorporated. Season with sea salt and black pepper and reduce heat to simmer for about 12-15 minutes or until thickened. Whisk in ricotta cheese and cook another 3 minutes.
  3. Toss sauce with Koodles and top with grated Parmigiano-Reggiano and flat leaf Italian parsley.

Chef Mareya, The Fit Foodie presents

Koodles (Kohlrabi Noodles) with Mushroom and Ricotta Bolognese Nutrition Facts:

Nutrition Facts Koodles with Mushroom and Ricotta Bolognese


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