I have a weak spot for creamy pasta. It's on the short list of my favorite comfort foods. When I started my cooking journey, one of the first things I taught myself to make was a perfect Alfredo sauce. Ever since, it's branched out from there. More recently, I've been excited about this lemon cream sauce (and the vegan almond version). But the cashew sauce in this rutabaga pasta might be my current favorite. It's easy and can be thrown together fairly quickly. Just remember to soak the cashews!
Roasted Rutabaga Pasta with Cashew Sauce
A fun and unique way to eat rutabaga, this pasta is vegan and can easily be gluten-free if you use gluten-free noodles!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 large servings 1x
- Category: Main Course
- ½ cup raw cashews
- ¼ cup low-sodium vegetable broth
- ¼ cup pasta water (see note)
- 1 clove small garlic
- Juice from ½ lemon
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 1 large rutabaga (about 1 pound)
- 5 ounces linguine/fettuccine noodles
- 1 bunch kale (ribboned (about 4 ounces ))
- Crushed red pepper (for topping)
- Place cashews in a bowl and cover with cool water. Let soak for 1 hour.
- Preheat oven to 400°F.
- Trim ends off the rutabaga and dice into ½ inch cubes. Spread evenly on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 25 to 35 minutes until tender and slightly browned.
- While rutabagas are roasting, boil pasta according to directions. When there are 2 to 3 minutes of cooking remaining, remove ¼ to ½ cup pasta water for sauce. Add kale to pasta and stir. When pasta is done cooking, drain both noodles and greens.
- Next, drain the soaking cashews. Combine cashews, broth, pasta water, garlic, lemon juice, salt and pepper in high speed blender. Puree ingredients until smooth.
- Combine pasta and kale with rutabaga and sauce. Serve with a sprinkle of crushed red pepper.
Tips & Tricks: Feel free to peel your rutabagas if you prefer. Because this dish does not call for perfectly smooth rutabaga, I often skip that step.
Add extra water to the sauce as needed to get the consistency you desire. I recommend adding water a few tablespoons at a time while you puree. If you don’t have a high speed blender, you may need to soak the cashews for extra time up to 2 hours.
If you typically add salt to pasta water, reduce the salt added to the sauce.
Nutrition: get the information.
- Calories: 627
- Sugar: 15.7
- Sodium: 644.8
- Fat: 23.6
- Carbohydrates: 89.6
- Fiber: 11.2
- Protein: 20.6
- Cholesterol: 0
Each part of this rutabaga pasta can be swapped with other seasonal ingredients. It's really the cashew sauce that ties everything together. Also, homemade pasta would be lovely with this recipe (especially a nice whole wheat, warm flavored pasta).
Greens: Try this recipe with collards, chard, or spinach instead of kale!
Gluten Free: Swap regular pasta for a gluten free version or your favorite gluten free grain such as millet, brown rice, or sorghum.
Root Vegetables: Don’t have rutabaga? Try this recipe with celeriac, parsnips, or turnips.
If you're new to experimenting with root vegetables, rutabaga is a great place to start. You don't have to peel it and the flavor is nice but not overwhelming or too bitter. Plus, it works well when combined with other root vegetables.