Caramelized Onion and Creamy Rutabaga Rigatoni

A creamy, cozy bowl that proves root vegetables can go toe-to-toe with any pasta sauce

I didn’t expect rutabaga to make its way into my pasta rotation, but here we are.

This is one of those dishes that emerged from a fridge moment. A couple of yellow onions, a rutabaga I kept neglecting to use, and rigatoni because...rigatoni makes everything feel like more of a meal. I had no real plan, just a general craving for something creamy, comforting, and not red sauce. The result turned out way better than I had any right to expect.

This rigatoni gets coated in a silky sauce made from caramelized onions and rutabaga, with just enough cream to round it out. It’s rich, earthy, and slightly sweet, but then you hit bites of peppery arugula, tangy feta, and the crunch of toasted pepitas, and it transforms into something that will make you pay attention to what you're eating.

It all starts with the onions. I cook them low and slow until they’re golden, soft, and just shy of jammy. Half go into the blender to build the sauce, the other half stay in the pan for texture and that deep, roasted flavor that clings to the pasta. That split is what gives this dish both body and bite.

The rutabaga gets boiled until tender, then blended with the onions, garlic, broth, cream, a little Dijon, thyme, nutmeg, and a splash of sherry vinegar. You don’t even need a full-size blender... this is an immersion blender, one-pan kind of night.

What I love about this dish is that it doesn’t rely on any single element. The sauce hits you first; creamy, earthy, with just a hint of sweetness. Then the arugula cuts through with its pleasant bitterness. The feta brings salt and tang. The pepitas add that toasted nuttiness that you didn’t realize was missing until it hits your palate.

It’s a vegetarian dish that doesn’t feel like it’s trying to be “a vegetarian dish.” It’s just genuinely delicious. And incredibly adaptable too. Don’t have arugula? Spinach works perfectly. No pepitas? Throw in some breadcrumbs instead. Feel free to swap the feta for goat cheese or omit it entirely. This recipe isn’t delicate, it’s wonderfully forgiving.

I’d pair this with a crisp white wine like Sauvignon Blanc, or a Chenin Blanc if you prefer something with more roundness. Not drinking? A bright salad makes an excellent companion. The dish also transforms beautifully into leftovers, though the arugula will wilt into the sauce by day two (which isn’t a bad thing at all).

INGREDIENTS

• 12 ounces rigatoni pasta

• 2 large yellow onions, thinly sliced

• 2 tablespoons extra virgin olive oil

• 1 medium rutabaga, peeled and diced

• 3 cloves of garlic, minced

• 2 cups vegetable broth

• 1⁄2 cup heavy crean

• 1 teaspoon Dijon mustard

• 1⁄4 teaspoon nutmeg

• 1 teaspoon fresh thyme

• 1 tablespoon sherry vinegar

• 2 cups arugula

• 1⁄4 cup toasted pumpkin seeds

• 1⁄2 cup feta cheese, crumbled

• to taste, salt and ground black pepper

DIRECTIONS

1. Caramelize the Onions:
   Heat the extra virgin olive oil in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly for 25–30 minutes, stirring occasionally, until golden brown and caramelized. Once done, remove about half of the caramelized onions and set them aside for later.

2. Cook the Rutabaga:
   While the onions are caramelizing, place diced rutabaga in a pot of salted boiling water. Cook for 10–15 minutes until fork-tender. Drain and set aside.

3. Build the Sauce:
   Add the minced garlic to the pan with the remaining caramelized onions. Cook for 1-2 minutes until fragrant. Add the cooked rutabaga, vegetable broth, heavy cream, Dijon mustard, nutmeg, thyme, and sherry vinegar. Simmer for 5-7 minutes to let the flavors develop.

4. Blend the Sauce:
   Use an immersion blender directly in the pan to puree the mixture until smooth and creamy. Or, carefully transfer the mixture to a blender and blend until smooth. Season to taste with salt and ground black pepper to taste.

5. Cook the Pasta:
   Boil the rigatoni in well-salted water until al dente. Reserve 1/2 cup pasta water, then drain.

6. Bring It All Together:
   Return the cooked pasta to the pan with the sauce. Stir in the reserved caramelized onions and arugula. Toss to combine, adding a splash of pasta water if needed to loosen the sauce.

7. Serve:
   Plate the pasta and top with crumbled feta, toasted pumpkin seeds, a few extra thyme leaves, and a crack of black pepper. Optional: a light drizzle of olive oil or another splash of sherry vinegar just before serving.