Creamy Spiralized Rutabaga with Burst Cherry Tomatoes
Try this Creamy Spiralized Rutabaga with Burst Cherry Tomatoes recipe.
Try this Creamy Spiralized Rutabaga with Burst Cherry Tomatoes recipe.
- 1/2 teaspoon salt
- 1 garlic clove minced
- salt and pepper
- for the sauce:
- 1/4 teaspoon garlic powder
- pepper to taste
- 1/2 cup vegetable broth
- for the pasta:
- 2 tablespoons nutritional yeast
- 1 cup cherry tomatoes
- 1 tablespoon minced shallots
- 3/4 cup raw cashews soaked in water for at least 2 hours (up to 24), drained and rinsed
- 2 teaspoons lemon juice (freshly squeezed)
- 5 teaspoons olive oil
- 2 medium rutabagas (or 3 small) peeled, blade c, noodles trimmed
- Carbohydrate 13.8802633341897 g
- Cholesterol 0 mg
- Fat 13.7253279144218 g
- Fiber 2.79247084971269 g
- Protein 7.11112500012743 g
- Saturated Fat 2.60244441635685 g
- Serving Size 1 1 Serving (104g)
- Sodium 97.2519348964 mg
- Sugar 11.087792484477 g
- Trans Fat 0.686689166607266 g
- Calories 193 calories
Step-by-step
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the tomatoes. Drizzle with 2 teaspoons of the olive oil and season with salt, pepper, and garlic powder.
- On another baking sheet, line it with parchment paper and lay out the rutabaga noodles. Drizzle with the rest of the olive oil and salt and pepper.
- Roast both the tomatoes and rutabaga in the oven for 15-20 minutes or until rutabaga is cooked through to al dente and tomatoes are browned and burst when pierced with a fork.
- While the tomatoes and rutabaga bake, prepare the sauce. Place everything into a high speed blender and pulse until creamy. Taste and adjust to your preference with more nutritional yeast or salt.
- Toss the rutabaga with the cheese sauce and divide onto plates. Top with the burst tomatoes. Serve as is or top with your favorite protein.
Substituting parsnips for rutabaga drastically alters the final moisture content because root vegetables hold water differently during high-heat roasting. Small kitchens often struggle with overcrowding baking sheets, which causes steaming instead of roasting. Spreading the spiralized vegetables and cherry tomatoes in a single layer across two distinct pans guarantees proper caramelization without pooling liquid. Crowding pans lowers surface temperature below 400 degrees, preventing the desired browning on the tomatoes and leaving the rutabaga noodles soggy rather than al dente. Evaluating doneness requires piercing the rutabaga with a fork after 15 to 20 minutes; it should yield with slight resistance like a properly cooked pasta strand. Scaling this recipe down for a single portion requires soaking only a quarter cup of cashews while keeping the 2:1 liquid-to-nut ratio intact in the blender. Doubling the batch necessitates roasting in separate oven tiers, rotating the baking sheets halfway through the cooking time to ensure even heat distribution. Raw cashews demand a full two-hour water soak to soften sufficiently for high-speed blending, but soaked nuts keep in an airtight refrigerator container for up to 24 hours before processing.
