Parsnip and Caramelized Onion Pasta
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A creamy, satisfying pasta using roasted parsnips for body and caramelized onions for depth.

Ingredients
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**Parsnip Base**

- 400g parsnips (about 4 medium), cut into 1-inch chunks
- 20g garlic (3-4 cloves), peeled but whole
- 60ml (60g) olive oil (divided use)
- 15-20g nutritional yeast
- 5-10g dried basil
- Black pepper to taste
- Optional: 5g salt (divided among servings)

**Onions**

- 300g onions (2 medium), sliced into thin strips
- 30g olive oil for sautéing

**Pasta**

- 340g (12oz) red lentil pasta
- Pasta cooking water reserved for finishing

Method
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1. **Roast Parsnips**

   - Preheat toaster oven to 400°F/205°C
   - Toss parsnip chunks and whole garlic cloves with 15-20g olive oil
   - Roast for 20 minutes, then check
   - Continue until very tender and easily pierced

2. **Caramelize Onions**

   - Slice onions into thin strips
   - Heat 30g olive oil over medium heat
   - Cook slowly until golden and very soft

3. **Cook Pasta**

   - Cook red lentil pasta until slightly firmer than desired
   - Reserve 240ml pasta cooking water before draining

4. **Make Parsnip Base**

   - Mash roasted parsnips and garlic thoroughly
   - Mix in remaining olive oil
   - Add nutritional yeast and dried basil
   - Season with black pepper

5. **Final Assembly**

   - Add caramelized onions to parsnip mixture
   - Add drained pasta
   - Toss everything together
   - Add pasta water as needed for consistency

Notes
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- Makes approximately 4-6 servings
- Stores for 3-4 days in refrigerator
- Can be frozen in portions