Creamy parsnip & turkey bacon pasta

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.

By , 21 September 2015
Creamy parsnip & turkey bacon pasta
  • Ready in: 25 mins
  • Serves: 4
  • Price: £1.40 per serving
Nutritional Info
Each 340g serving contains
  • Fat med
    17.3g
    25%
  • Saturates med
    5.8g
    29%
  • Sugars low
    7.5g
    8%
  • Salt low
    1.02g
    17%
  • Energy 2265KJ 541KCAL
    27%
of your reference intake.
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
  • 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.