Rutabaga "Pasta"

It’s easy to reduce gluten and carbohydrates by turning vegetables into noodles! Rutabagas (also called Swedish Turnips) have a refreshing bitterness and tang that stands up well to sauces – oh and they have loads of Vitamin C.

Source: Jim's Pantry Recipes


1⁄2 tablespoon
olive oil
large rutabaga (spiraled into linguini-sized noodles)

Additional Notes

A large rutabaga makes enough noodles for four large servings.  If you don’t need them all refrigerate them for up to a week or freeze them.  They can be cooked frozen or thawed first. 


For stove top: With medium heat, add olive oil and sauté “noodles” 5 – 8 minutes with lid on, stirring occasionally until al-dente.

For oven roasted: Lay out the rutabaga noodles on a baking sheet, spray or brush with olive oil and season with salt and pepper. Bake for 15-20 minutes or until al dente. 

When ready to serve, add in the rutabaga noodles to warm and bubbling sauce and toss to combine until sauce coats the noodles.  (Recipe #471)