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