“Zoodles,” or zucchini posing as noodles, have become a low-carbohydrate on-trend item for years now, but other vegetables can fill that role, too. Demetrio Zavala, executive corporate culinary director of Captivate Hospitality Group, says that rutabaga has a good chew and sweetness that actual pasta has, so he made it into fettuccine for Solstice restaurant, which has locations in Newtown, Pa., and Irvine, Calif.
He slices the rutabaga into thin sheets and then slices those sheets into noodles. He sautés them in a walnut pesto instead of the more typical brown butter and sage. To keep the dish vegan, he tops it with silky tofu blended with olive oil, salt and lemon instead of Parmesan cheese.