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THE DISH
Rutabaga noodles with garlic roasted mushrooms and our homemade parsley pistou, finished with toasted, chopped chickpeas.
HEAT
1 tbsp olive oil in a large skillet over medium-high heat
COOK
rutabaga noodles with a pinch of salt for 3 minutes, stirring frequently
MIX
pistou + 1/4 cup water in a small bowl until sauce thins, then add to pan and cook an additional 3-4 minutes until the rutabaga has softened, but retains a crunch (add additional water as needed and stir frequently to ensure the sauce is evenly spread on the noodles)

turn off heat, then mix in roasted mushrooms

FINISH
with salt/pepper to taste + parmesan if desired
WHAT'S INSIDE
  • 2
    Ready in 7 Min
  • G
    Gluten-free
  • 7
    Freezable
  • P
    Rich in Fiber
Fresh-Cut Rutabaga, Homemade Parsley Pistou (Parsley, Olive Oil, Kosher Salt, Garlic, Lemon Essential Oil, Water), Roasted Mushrooms (Crimini Mushrooms, Olive Oil, Kosher Salt, Garlic, Black Pepper, Fresh Thyme)

Note: 10g of the 11g of sugar are from the rutabaga.

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