Preheat your oven to 350 F. Peel and dice your rutabaga into 1-2 inch cubes, then add to a large pot or wide brimmed saucepan with your cannellini beans, baking soda and bone broth. Bring to a boil, then reduce to a simmer and cook until rutabaga is very tender and there’s still some liquid left in the pan.

Combine two large pieces of tinfoil and set inside an oven-safe baking dish. To the foil, add your onions and head of garlic. Salt and drizzle both with olive oil and toss the onions to coat. Top onions with 3 tbsp of butter and your rosemary, then close up your foil and pop in your 350F oven for an hour.

While the onions and rutabaga are cooking away, make your breadcrumb gremolata. Add remaining butter and olive oil to a cold pan with a clove of minced garlic, then turn the heat on medium low and allow to heat slowly. Once the garlic is sizzling, add your breadcrumbs, toss to coat, and toast till golden brown. Take off the heat, add your lemon zest and parsley and set aside.

Remove onions and garlic from the oven, discard the rosemary sprigs, then remove the garlic and pop the onions back in the oven with the tin foil opened up. Set the oven to broil, and broil till golden brown and a little charred on the top.

Add lemon juice, cream, red pepper flakes, nutmeg, broiled rosemary onions and roasted garlic to your rutabaga / cannellini bean mixture and stir to combine. Then, using an immersion blender (or standard blender), blend until silky smooth. Add your parmesan cheese, then season with salt and pepper to taste.

Boil your fettuccine in liberally salted water till just under al dente. Reserve at least 2 cups of starchy pasta water (more if you think you’ll have leftovers), then strain your fettuccine and add to the rutabaga / bean puree. Add some pasta water to thin and help emulsify the sauce a bit and toss to combine again.

Plate and serve topped with your garlicky breadcrumb gremolata, and enjoy!