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The parsnips and onion create rich flavour in this creamy pasta sauce, which welcomes the crunchy texture of the savoury bread crumble with open arms!

You will need

Serves 4

  • 2 parsnips, chopped into small pieces
  • 200ml nut or oat milk
  • 2 bay leaf
  • 1/2 brown onion, quartered
  • 2 thyme sprigs
  • 1/2 teaspoon salt & pepper
  • 1 packet of your favourite pasta

Bread Crumble

  • 2 tablespoons nutritional yeast flakes
  • 200g leftover cornbread or regular bread (can be as little or as much as you have)
  • 1 garlic clove, minced
  • 1/2 teaspoon smoked paprika
  • 1/2 bunch parsley, finely chopped
  • 1 lemon, zest only
  • 40ml extra virgin olive oil

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5 mins to prep

40 mins to cook

  1. Step 1

    Fill a saucepan with water, bring to the boil then add a generous pinch of salt.

  2. Step 2

    Add the milk to a pot with chopped parsnips, onion, thyme, bay leaves, salt and pepper. Bring to a simmer. Cook for 10 minutes on low to medium heat, or until the parsnip is soft.

  3. Step 3

    Place the ingredients into a blender, or use a stick blender, and blitz until super smooth. The consistency should resemble béchamel.

  4. Step 4

    Pulse the bread, garlic, nutritional yeast and paprika in a food processor until they are a nice bread crumb consistency.

  5. Step 5

    Add oil to a warm pan over medium heat. Add the breadcrumbs and cook until they start turning in colour. Finely dice the parsley, add to the breadcrumbs with the lemon zest and keep cooking until the bread becomes toasty and crunchy. Set aside to cool – it will become crispier as it cools down.

  6. Step 6

    Add the pasta to the pot of boiling salted water. When cooked strain the water from the pasta but be sure to save some liquid. Pour the creamy sauce into a pan, add the cooked pasta and a tablespoon or two of the reserved pasta water and mix around until it is all incorporated.

  7. Step 7

    Divide your pasta amongst plates and sprinkle with the crisp bread crumbs to serve.

Hot tip!

Oat milk in particular has a nice thickness and flavour.

Recipe: Simon Toohey

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