A fun and unique way to eat rutabaga, this pasta is vegan and can easily be gluten-free if you use gluten-free noodles!
- 1/2 cup raw cashews
- 1/4 cup low-sodium vegetable broth
- 1/4 cup pasta water (see note)
- 1 clove small garlic
- Juice from 1/2 lemon
- 1/2 teaspoon salt
- 1/4 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 1/2 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 1/4 to 1/2 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