Our Christmas Tree is still up and I don’ even feel bad about it. We just returned from several weeks in Colorado and now that we’re back we want to enjoy our own Christmas decorations. Besides, January is not the boss of us!
Also? Not feeling bad about this cheesy french onion pasta bake with mushrooms and rutabaga noodles!
I first learned about the french onion pasta bake from Half Baked Harvest. Insanely delicious. It’s like comfort food and all things savory had a baby. I swoon!
But I wanted to eat this bowl of decadence like 18 more times so I decided to find a healthier alternative to the noodles. Which is easy when you have a gadget that turns veggies into noodles!
Enter the ever forgettable but oh-so satisfying rutabaga:
It was kind of hard to get a flattering picture of this root vegetable – but like the good people we are, we know looks aren’t everything.
Why rutabaga? I really wanted to try something other than zucchini noodles or my forever favorite sweet potato noodles but I wanted something that was firm and could stand up to this rich broth. Rutabaga, you did not disappoint!
Here she is all ready for the party:
Now we’re ready.
Cheesy French Onion and Mushroom Pasta Bake with Rutabaga Noodles
If you’re having a bad day, just throw some onions and mushrooms into a big soup pot and it will get 200% better. Promise.
Really bad day? Let’s add some red wine.
This all comes together in one pot. Saute, simmer, stir…winning.
The best part is when we add the cheese. Because, cheese! I used gruyere. It has this sharp and tangy taste and is beautiful at melting. But you can also use parmesan.
Put your big pot of deliciousness under the broiler to let the cheese melt and get all bubbly.
Bring your people to your table and serve. Remember to invite me 😉
Full recipe below! I had to play around with this quite a bit because rutabaga noodles are not structured like pasta noodles. So be sure to follow the recipe 🙂