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Creamy Spiralized Rutabaga with Burst Cherry Tomatoes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 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

Instructions

  • 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.