Recipes
Creamy parsnip & turkey bacon pasta
The sweet taste and smooth texture of the parsnip puree means you only need to add a little cream to this sauce.
The sweet taste and smooth texture of the parsnip puree means you only need to add a little cream to this sauce.
(1 votes)
Cook: 25 Mins
Serves: 4
Price: £1.40 per serving
Nutritional Information
Each 340g serving contains
Energy
2264kj
541kcal
2264kj
541kcal
27%
Fat
17.3g
17.3g
Med
25%
25%
Saturates
5.8g
5.8g
Med
29%
29%
Sugars
7.5g
7.5g
Med
8%
8%
Salt
1.02g
1.02g
Med
17%
17%
of your reference intake.
Typical energy values per 100g:
666kj/159kcal
Typical energy values per 100g:
666kj/159kcal
Ingredients
1 tbsp olive oil
2 shallots, peeled and finely chopped
2 cloves garlic, crushed
300g tagliatelle
300g leftover roast parsnips, mashed
150ml chicken stock
50ml single cream
4 slices turkey bacon
50g mixed nuts, chopped
50g Parmesan, grated
Flat-leaf parsley, chopped, to serve
Method
1
Heat the olive oil in a pan, add the shallots and fry for 3 minutes. Add the garlic and cook for a further 1 minute.
2
Cook the pasta according to the pack instructions. Drain well and set aside.
3
To make the sauce, blitz the parsnips, stock and shallot mixture in a processor until smooth. Return to the pan, add the cream and heat through. Stir the pasta into the sauce.
4
Preheat the grill to high. Grill the bacon for 5 minutes, turning once. Chop, then add to the pasta with the nuts and Parmesan. Sprinkle over the parsley and serve.