A plate of creamy pasta

Who doesn’t have a weak spot for that?! This fabulous Rutabaga pasta with creamy cashew sauce might be our current favorite.

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RUTABAGA PASTA & CREAMY CASHEW SAUCE

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A plate of creamy pasta

Who doesn’t have a weak spot for that?! This fabulous Rutabaga pasta with creamy cashew sauce might be our current favorite. It’s easy and can be thrown together fairly quickly. As long as you pre-soak the cashews, you’re good to go!

If you’re new to experimenting with root veggies, here is a great place to start. You don’t have to peel Rutabaga and the flavor is complimenting and not overwhelming or too bitter. Plus, it works very well when combined with other root vegetables.

If you don’t have Rutabaga, try this recipe with celeriac, parsnips, or turnips.

  • RUTABAGA PASTA & CREAMY CASHEW SAUCE
  • RUTABAGA PASTA & CREAMY CASHEW SAUCE

WHAT

(2-3 servings)


CREAMY CASHEW SAUCE:

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



PASTA:

1 tablespoon Olive Oil

1 large (about 1 pound) Rutabaga

140g Linguine/Fettuccine Noodles

1 bunch Kale - ribboned

Red Pepper - crushed, for topping



HOW

  1. Place cashews in a bowl and cover with cool water. Let soak (1 hour).

  2. Preheat oven to 400°F.

  3. Trim ends off rutabaga, dice into 1/2 inch cubes. Spread on baking sheet. Drizzle with 1 tablespoon olive oil. Roast in oven (25 to 35 minutes) until tender and slightly browned.

  4. 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.

  5. When pasta is done cooking, drain both noodles and greens.

  6. Next, drain the soaking cashews. Combine cashews, broth, pasta water, garlic, lemon juice, salt and pepper in high speed blender. Puree until smooth.

  7. Combine pasta and kale with rutabaga and sauce. Serve with a sprinkle of crushed red pepper.

NOTE

Feel free to peel your rutabagas if you prefer. Because this dish does not call for perfectly smooth rutabaga, we often skip that step.

Add extra water to the sauce as needed to get the consistency you desire. We 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.

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