Blushing Rutabaga Noodles

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.