Creamy parsnip & turkey bacon pasta
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- 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
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.
Cook the pasta according to the pack instructions. Drain well and set aside.
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.
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.