Rutabaga Noodles with Spinach Pesto
FOR THE NOODLES
2 Rutabaga (about 750g)
1 Tbsp coconut oil
1 tsp apple cider vinegar
400ml homemade soup stock or water
- Use a spiralizer, of a vegetable peeler to make noodles out of the rutabaga.
- Heat the oil in a frying pan and on medium-high heat, sauté the rutabaga noodles for 2-3 minutes to soften. Add the stock, bring to a boil, then cover and turn the heat down to low for 20 minutes. Stir the noodles around once or twice for even cooking.
FOR THE PESTO
1 clove garlic, peeled
75ml olive oil
1 Tbsp nutritional yeast
1/2 tsp apple cider vinegar
- Blend the ingredients together until smooth, adding more olive oil to desired consistency