Author Notes
Blushing Rutabaga Noodles cuts out the high-calorie pasta and adds a new layer of flavor that pairs wonderfully with a blush sauce. —Rachel (Simple Seasonal)
Ingredients
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2 1/2 pounds
rutabagas
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1 tablespoon
olive oil
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2/3 cup
diced shallots
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1/2 cup
vegetable broth
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2
15 oz cans petite diced tomatoes
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6
cloves garlic, minced
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1/2 cup
heavy cream
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1/2 cup
fresh shredded asiago cheese
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1/2 cup
toasted pine nuts
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1/4 cup
fresh chopped basil
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salt and fresh cracked pepper to taste
Directions
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To begin, spiralize your rutabagas using a spiralizer on one of the finer settings, so that you’re mimicking angel hair pasta.
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In a large skillet that has a lid, over medium heat, saute your diced shallots uncovered in olive oil for 2 minutes. Next add your rutabaga noodles and vegetable broth to the skillet, stir to combine and cover. Continue to cook for 12-15 minutes, or until the rutabaga noodles become soft, more yellow in color, and translucent.
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While your rutabaga noodles are cooking, prep your remaining ingredients. If your pine nuts are raw, you can toast them in a small skillet over medium heat by stirring them frequently until they are golden brown. I prefer toasting my pine nuts myself instead of buying pretoasted because they have a better texture and flavor.
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Once the rutabaga noodles have finished cooking, add petite diced tomatoes, and fresh minced garlic to the skillet. Cook for an additional 2-3 minutes, or until the tomatoes are heated through and then remove from the heat.
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To finish the noodles, gently stir in heavy cream. Sprinkle with fresh shredded asiago, toasted pine nuts, and chopped basil. Top with pepper to taste.
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