- 1 medium parsnip, chopped into big chunks
- 4tbsp reduced-fat crème fraîche
- 1⁄4tsp ground nutmeg
- 300g spaghetti or tagliatelle
- 1tbsp olive oil
- 6 rashers pancetta, roughly chopped
- 1 clove garlic, crushed
- 50g Parmesan, grated, plus extra to serve
Bring a pan of water to the boil and cook the parsnips for 8-10 mins, or until soft. Drain them, reserving 115ml of the cooking liquid, and allow to cool slightly.
Use a handheld blender, to blitz the parsnip and reserved cooking liquid into a smooth purée. Add the crème fraîche and nutmeg, mix to combine, then set aside.
Cook the pasta according to the pack instructions.
Meanwhile, heat the oil in a large frying pan, add the pancetta and fry for 2 mins until crisp. Add the garlic and cook for 1 min or until just starting to colour. Add the parsnip to the pan, bring to the boil, then reduce the heat to a gentle simmer and cover.
When the pasta is cooked, drain it and add to the parsnip pan, along with the Parmesan. Toss until the pasta is completely coated with the sauce.
Serve immediately, with a sprinkling of black pepper and the extra Parmesan.