Blushing Rutabaga Noodles

1. To begin, spiralize your rutabagas using a spiralizer on one of the finer settings, so you’re mimicking angel hair pasta.

2. In a large skillet (use one with a lid—you’ll need it in a bit) over medium heat, saute your diced shallots in the olive oil for 2 minutes. Next add your rutabaga noodles and vegetable broth to the skillet, stir to combine and cover. Cook for 12-15 minutes, or until the rutabaga noodles become soft, more yellow in color, and translucent.

3. While your rutabaga noodles are cooking, prep your remaining ingredients. If your pine nuts are raw, you can toast them in a small skillet over medium heat by stirring them frequently until they are golden brown. I prefer toasting my pine nuts myself instead of buying pre-toasted because they have a better texture and flavor.

4. Once the rutabaga noodles have finished cooking, add the petite diced tomatoes and fresh minced garlic to the skillet. Cook for an additional 2-3 minutes, or until the tomatoes are heated through. Remove from the heat.

5. To finish the noodles, gently stir in heavy cream. Sprinkle with fresh shredded Asiago, toasted pine nuts, and chopped basil. Top with pepper to taste.