Name: Parsnip Pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 Portionen
Ingredients: 2 piece Parsnips, large; 25 g Rocket; 10 g Pine nuts; 150 g Cherry tomatoes; 1.5 tbsp Olive oil; 1 tbsp Cream; 2 tbsp Milk; 1 tbsp Pesto; 20 g Parmesan; Salt; Pepper

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Description

This recipe for parsnip pasta is a delicious and healthy alternative to traditional pasta dishes. The parsnips are cut into strips and combined with rocket, cherry tomatoes, pine nuts and pesto. The dish is vegetarian, low in carbohydrates and is ideal as a light main course or for a quick meal. The preparation time is about 30 minutes and yields 2 servings.

Ingredients (11 ingredients)

Preparation (8 steps)

Prepare parsnips

Peel 2 large parsnips and use a vegetable peeler to shave lengthwise into thin strips - similar to ribbon noodles.

Prepare rocket and tomatoes

Wash 25 g of rocket, shake dry and halve the leaves crosswise. Wash 150 g of cherry tomatoes and halve crosswise.

Roast pine nuts

Roast 25 g of pine nuts in a coated pan without fat until they are fragrant. Remove and set aside.

Stew tomatoes

Heat 1 teaspoon of olive oil in a pan and simmer the 150 g of tomatoes in it for 5 minutes.

Cook parsnips

Bring salted water to a boil and cook the parsnip strips in it for 3 minutes. Pour into a sieve and quench with cold water. Drain well.

Fry parsnips

Heat 1 tablespoon of olive oil in a large coated pan. Fry the parsnip strips in it, stirring.

Add cream and simmer

Add 2 tablespoons of cream and the roasted 25 g of pine nuts and simmer for 1-2 minutes, stirring.

Finish and serve

Remove the parsnip pasta from the hot plate. Stir in 1 tablespoon of pesto, 25 g of rocket and the braised tomatoes. Season with salt and pepper. Serve sprinkled with 20 g of grated Parmesan.

Finished cooking? Great! 🎉

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