Rutabaga and Red Pepper Ragu

Name: Rutabaga and Red Pepper Ragu
Cook time: 15
Ingredients: 1 1/2 cups Chickpea Pasta; 2 null Rutabaga; 1/2 null Red Onion; 2 null Red Bell Pepper; 1/2 tsp Miso Paste; 1 tsp Sea Salt; 1/2 tsp Black Pepper; 2 Tbsp Fresh Parsley; 1 Tbsp Extra-Virgin Olive Oil

Recipe by Bianca Osbourne

Ingredients

Cook Time

15m

Prep Time

Ingredients

Serves 02

Warm up in the wintertime with this hearty chickpea and rutabaga pasta with red pepper ragu. Rutabaga provides a feeling of fullness, contains powerful compounds that fight inflammation, and may even help prevent certain cancers. The red pepper ragu is a perfect substitute for those who are sensitive towards tomatoes.

Instructions

1
Cook the pasta according to the package directions and reserve 2 tbsp of cooking liquid.
2
Heat the oil in a saute pan on medium high heat.
3
Add the onion and rutabaga and cook for 4 minutes.
4
Add the red pepper and cook for 1 minute
5
Add the miso and pasta water and cook for an additional 2 minutes.
6
Add the cooked pasta and parsley and toss to combine.

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