Comments on: Broccoli and Sundried Tomato Rutabaga Pasta with Ricotta

By: Sandy Stone

Sandy Stone — Sun, 07 Oct 2018 14:01:24 +0000

I am growing rutabaga, parsnip, carrots and turnips. If I make them into noodles or cubes and individually freeze them, do I need to blanch them first to store them for a few months? Also, I am freezing them with my FoodSaver.

By: Margaret

Margaret — Wed, 11 Jan 2017 23:10:11 +0000

I have never had rutabaga but I will again. This was amazing

By: sandy

sandy — Wed, 26 Oct 2016 23:59:51 +0000

Made this last night; first time spiralizing rutabaga. It is the best pasta substitute. It will be my new “go to”. I used the “dry” sundried tomatoes and rehydrated them in “no-chicken” chicken stock, an added flavor for the dish. This recipes was super fast and amazing. I did not have ricotta but I added a little soft cheese. Perfect fall meal.

By: Stella @ Stellicious Life

Stella @ Stellicious Life — Wed, 19 Oct 2016 09:39:50 +0000

In reply to Stella @ Stellicious Life. ps. I just made yesterday your Butternut Squash Noodles with Almond Ricotta and Coconut Bacon for lunch and it was amazing!! I had some hardships spiralizing the butternut squash, but it tasted fantastic! I'm sure I'll make that recipe as long as butternut squash is in season!

By: Stella @ Stellicious Life

Stella @ Stellicious Life — Wed, 19 Oct 2016 09:38:25 +0000

I’ve never had rutabaga (don’t even know what it looks like), but this recipe looks fantastic, I can’t wait to try it! (Also I find your fanatism towards rutabaga cute 😉

By: Sylvia

Sylvia — Tue, 18 Oct 2016 20:05:36 +0000

Love rutabaga and this recipe looks amazing! How do you think it will taste with cauliflower instead of broccoli. My husband has food allergies so I have to rearrange a lot of your recipes but most of them work out great. I think mostly I have to leave out the onions and garlic oh yes the egg yolks. So back to using cauliflower, what do you think?

By: Ali Maffucci

Ali Maffucci — Tue, 18 Oct 2016 19:47:06 +0000

In reply to Emily Weir. Yes, I hope you try it! If you can't find a rutabaga, sweet potatoes would work really well too!

By: Ali Maffucci

Ali Maffucci — Tue, 18 Oct 2016 19:46:40 +0000

In reply to Carol. Happy to hear that!

By: Ali Maffucci

Ali Maffucci — Tue, 18 Oct 2016 19:46:27 +0000

In reply to Mary Janelle. I like using medium sized rutabagas because they're easier to spiralize! You can definitely try spiralizing the giant rutabaga, it just may be tough!

By: Carol

Carol — Tue, 18 Oct 2016 18:18:57 +0000

This looks great!. It’s already on my list to make for dinner soon. Since I don’t do dairy, I’ll use Cashew Cheeze with the tomatoes blended in. It should be perfect. Thanks for this. I love rutabagas too!

By: Linda

Linda — Tue, 18 Oct 2016 17:56:27 +0000

In reply to Amy. Actually that sounds great. I may try it

By: Mary Janelle

Mary Janelle — Tue, 18 Oct 2016 16:19:14 +0000

I have a giant rutabaga from my CSA instead of two medium sized ones. Do you think I could halve it lengthwise and still get decent “noodles”? It’s probably 5-6 inch across at the middle.

By: Emily Weir

Emily Weir — Tue, 18 Oct 2016 16:05:06 +0000

I’ve NEVER cooked with a rutabaga. I don’t think I even know what one looks like. But this recipe looks too delicious to not try! I’m not a fan of pasta so I’m always looking for pasta substitutes like this.

By: Amy

Amy — Tue, 18 Oct 2016 11:10:58 +0000

This recipe looks great, I adore Swede aka Rutabaga! Ali, I like the flavor of tomatoes but I don’t like the texture of chucks of tomato. It’s a weird issue, I know haha! Do you think blending the sundried tomatoes and mixing them into the ricotta, and then stir this through the noodles in the pan to warm would work ok?
Thank you!