Creamy Parsnip and Parmesan Pasta
Let’s make a creamy, cheesy sauce made with an underrated root vegetable: the parsnip!
Prep Time: 10ish min
Cook Time: 40ish min
Yield: 4-6 servings
Ingredients
1/2 box of pasta (I used gemelli)
1 large parsnip, peeled and cubed
1 small onion, diced
2 cloves garlic, smashed
2 tbsp olive oil
1 tbsp fresh oregeno
2 sprigs of fresh thyme
1 spring of fresh sage
1 tsp salt (more to taste)
1/2 tsp pepper
1/2 cup apple cider or apple juice
1 cup vegetable stock
1/2 cup of heavy cream
1 cup of grated parmesan
juice from 1/2 lemon
Instructions
In a medium pot, heat the oil over medium heat. Once the oil is hot, add the onion and garlic. Sauté until the onion starts to soften.
Add the cubed parsnip, salt, pepper, oregano, thyme, sage, apple cider, lemon juice, and vegetable stock. Bring to a boil, then turn the heat down to low, cover, and simmer until the parsnip is soft, about 20 minutes.
While the parsnip simmers, cook the pasta according to the box instructions. Make sure to reserve at least 1 cup of pasta water. Set aside the cooked pasta while you finish the sauce.
Once the parsnip is soft, take out the sprigs of thyme and sage. Add the soft parsnip, onion, garlic and cooking liquid to a blender or food processor with the parmesan. Blend until smooth. Add heavy cream and blend again. If the sauce is too thick, add a bit of pasta water until you get the consistency you want.
Pour the sauce over the cooked pasta. Taste and adjust seasoning as needed.
Top with more parmesan and a bit of fresh oregano. Serve! Eat!