Rutabaga Pasta and Cheater Bolognese

So…  Eating low carb, gluten free, and avoiding eggs means some bad things when you are looking for a good pasta. Many gluten free pastas either have eggs or are made with rice and/or corn, and therefore are high carb. So, what to do? Well, there are “zoodles” made from zucchini, but I have to say I’m relatively intelligent and those just don’t satisfy like a real pasta. And I explored paleo solutions, but all of those seem to include eggs.

Enter on the scene my new hero vegetable: The rutabaga. I came across a recipe for a white sweet potato spiralized pasta and thought that I could probably do the same thing with the humble rutabaga. Then I googled it and found that other people had done similar things. So, here goes! Caution: this does require a special piece of equipment. I borrowed mine from a friend, but it’s already on my list of things to buy.

Rutabaga Pasta and Cheater Bolognese

  • Servings: 2-4
  • Difficulty: easy
  • Print

Ingredients:

  • 1 tablespoon grapeseed oil
  • 1 lb ground beef
  • 1 jar of your favorite marinara sauce
  • Parmesan cheese
  • Basil leaves for garnish
  • 1 large rutabaga
  • Pinch of salt

Directions:

Heat the oil in a pot on the stove over medium heat. Brown the ground beef. Add the marinara sauce, reduce the heat, cover, and let simmer for about 20 minutes.  Voila!  Cheater bolognese. If you are of Italian heritage, you have my permission to cringe.

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Peel the rutabaga and use a Paderno spiralizer to make rutabaga “pasta” (see photos).

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Once the rutabaga is fully spiralized, use kitchen shears or a knife to cut the strands into lengths of about 12″. Heat water in a pasta pot to a boil and add a pinch of salt. Dump the spiralized rutabaga into the boiling water. I cooked it for about 6-8 minutes (but I’m at 5400ft above sea level). Pluck a piece out from time to time and pull it off the stove when it reaches al dente (a little bit of bite) texture. Drain and serve as you would pasta. Top with the pasta sauce. I found that the rutabaga was about 2 servings, whereas we had leftover bolognese that was enough for another 2 servings. Top with parmesan cheese and garnish with basil. Mmmmm.

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FYI!  This is officially Phase 1 of Ideal Protein compliant if you leave out the cheese.

Enjoy!

5 thoughts on “Rutabaga Pasta and Cheater Bolognese

  1. Pingback: Simple Roasted Spaghetti Squash | Put Your Best Food Forward

  2. Pingback: Gluten-free Egg-free Italian Meatballs | Put Your Best Food Forward

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