Rutabaga and Red Pepper Ragu
Recipe by Bianca Osbourne
Ingredients
9
Time
15m
Serves
2
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.
Dinner
30-Minute Meal
Ingredients
1 1/2cups
Chickpea Pasta
2
Rutabaga
1/2
Red Onion
2
Red Bell Pepper
1/2tsp
Miso Paste
1tsp
Sea Salt
1/2tsp
Black Pepper
2Tbsp
Fresh Parsley
1Tbsp
Extra-Virgin Olive Oil
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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Bianca Osbourne is a chef and lover of real talk, a creator of tasty straightforward recipes and an example of the power of manifestation. Bianca is the host of CTVLife’s CombiNation Plates, an on-air cooking expert on the Marilyn Denis Show and host of the On My Plate podcast, and she is living her best life in Toronto Ontario.
