Creamy Spiralized Rutabaga with Burst Cherry Tomatoes
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Servings 4
- For the sauce:
- 1 garlic clove minced
- 1 tablespoon minced shallots
- 3/4 cup raw cashews soaked in water for at least 2 hours (up to 24), drained and rinsed
- 1/2 cup vegetable broth
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 2 teaspoons lemon juice freshly squeezed
- pepper to taste
- For the pasta:
- 1 cup cherry tomatoes
- 5 teaspoons olive oil
- salt and pepper
- 1/4 teaspoon garlic powder
- 2 medium rutabagas or 3 small, peeled, Blade C, noodles trimmed
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.