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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)
- 2 1/2 pounds rutabagas
- 1 tablespoon olive oil
- 2/3 cup diced shallots
- 1/2 cup vegetable broth
- 2 15 oz cans petite diced tomatoes
- 6 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup fresh shredded asiago cheese
- 1/2 cup toasted pine nuts
- 1/4 cup fresh chopped basil
- salt and fresh cracked pepper to taste
- 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.
- This recipe was entered in the contest for Your Best One-Pot Meal