The bold flavor of rutabaga stands up to a spicy, garlicky red pepper sauce. A liberal sprinkling of basil adds fresh appeal. For interesting color variations, try orange or yellow peppers or, for faster prep, substitute jarred red peppers. Or substitute kohlrabi or turnips for the rutabaga.
2 pounds rutabaga
3 Tbs. olive oil, divided
1 small onion, coarsely chopped
3 garlic cloves, chopped
3 large jarred roasted red bell peppers, drained
½–1 cup vegetable stock (substitute chicken stock for non-vegetarian option)
½ cup chopped fresh basil leaves
1/4 cup coarsely chopped parsley
Shredded Asiago or other sharp cheese
- Cut ends off rutabaga and spiralize into long thin noodles. Bring a pot of salted water to a boil. Add rutabaga and cook for 5 to 7 minutes, until just tender.
- While rutabaga cooks, heat 1 Tbs. of the olive oil in a medium skillet. Sauté onion and garlic over medium heat, stirring frequently, for 3 to 4 minutes, until just tender. Transfer onions and garlic to a food processor. Add roasted red peppers, remaining 2 Tbs. of olive oil and ½ cup of the stock, and process until smooth. Add additional stock, if needed, to make a thick but pourable sauce. Add chopped basil, and pulse six or seven times; pieces of basil should still be visible. Return to pot and warm through.
- To serve, drain noodles and transfer to serving dish. Pour sauce over noodles. Garnish with parsley and cheese, if desired, and serve immediately.