Roasted Rutabaga Pasta with Cashew Sauce
Roasted Rutabaga Pasta with Cashew Sauce could be just the dairy free recipe you've been looking for. This main course has 631 calories, 20g of protein, and 23g of fat per serving. This recipe serves 2 and costs $1.85 per serving. This recipe from Naturally Ella has 86 fans. If you have pepper, noodles, kale, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 99%, this dish is tremendous. Similar recipes are Stuffed Roasted Poblano Peppers with Cashew-Chipotle Sauce, Mascarpone Cheesecake with Roasted Cashew Crust and Passion Fruit Caramel Sauce, and Broccoli and Sundried Tomato Rutabaga Pasta with Ricotta.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
Crushed red pepper, for topping
1 small clove garlic
Juice from 1/2 lemon
1 bunch kale, ribboned (about 4 ounces)
5 ounces linguine/fettuccine noodles
1 tablespoon olive oil
1/4 cup pasta water (see note)
1/4 teaspoon pepper
1/2 cup raw cashews
1 large rutabaga (about 1 pound)
1/2 teaspoon salt
1/4 cup vegetable broth
Equipment:
bowl
oven
baking sheet
blender
Cooking instruction summary:
Place cashews in a bowl and cover with cool water. Let soak for 1 hour.Preheat oven to 400F.Trim ends off the rutabaga and dice into 1/2 inch cubes. Spread evenly on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 25 to 35 minutes until tender and slightly browned.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. When pasta is done cooking, drain both noodles and greens.Next, drain the soaking cashews. Combine cashews, broth, pasta water, garlic, lemon juice, salt and pepper in high speed blender. Puree ingredients until smooth.Combine pasta and kale with rutabaga and sauce. Serve with a sprinkle of crushed red pepper.
Step by step:
1. Place cashews in a bowl and cover with cool water.
2. Let soak for 1 hour.Preheat oven to 400F.Trim ends off the rutabaga and dice into 1/2 inch cubes.
3. Spread evenly on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 25 to 35 minutes until tender and slightly browned.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.
4. Add kale to pasta and stir. When pasta is done cooking, drain both noodles and greens.Next, drain the soaking cashews.
5. Combine cashews, broth, pasta water, garlic, lemon juice, salt and pepper in high speed blender. Puree ingredients until smooth.
6. Combine pasta and kale with rutabaga and sauce.
7. Serve with a sprinkle of crushed red pepper.
Nutrition Information:
covered percent of daily need
