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)
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.