To begin, spiralize your rutabagas using a spiralizer on one of the finer settings, so that you’re mimicking angel hair pasta.
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.
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.
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.
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.