Parsnip and Caramelized Onion Pasta

A creamy, satisfying pasta using roasted parsnips for body and caramelized onions for depth.

Ingredients

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

  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

  • Makes approximately 4-6 servings

  • Stores for 3-4 days in refrigerator

  • Can be frozen in portions