Pasta with parsnip-goat cheese cremè & sautéed chestnut mushrooms
Healthy & creamy pasta sauces don't exist in the same universe? You know it's not true after you try out this silky parsnip-goat cheese cremé 🤤. Silky and delicate, and goes perfectly with the earthy sautéed chestnut mushrooms.
Ingredients
For 4 servings
- 300 grams of pasta (I used orzo for the silkiness, but feel free to use any pasta you like most)
- 400 grams of parsnip
- 2 tbsp of olive oil
- 1 onion
- 2 garlic cloves
- 1 tsp of thyme
- 400 grams of chestnut mushrooms
- 100 ml of (low-fat) cream or milk
- 200 grams of soft goat cheese
- Salt & pepper to taste
- Optionally, chopped walnuts and/or parsley
Directions
Cook the pasta following the directions on the package. In the meanwhile, peel and cut the parsnip into smaller chunks. Cook the parsnip for about 15 min until soft. Before draining, keep some cooking water aside for later.
Mince the onion and garlic. Clean and cut the chestnut mushrooms into big chunks. Heat up the olive oil in a pan, and fry the onion, garlic, and thyme for about 2 min. Add the mushrooms and sautée for about 5-10 min on low heat.
Purée the parsnip chunks, add the cream or milk, and some cooking water to make it your preferred consistency. Melt 100 grams of soft goat cheese into the cremè. Add salt & pepper to taste.
Serve the pasta with the parsnip-goat cheese cremè, sautéed chestnut mushrooms, and optionally some chopped walnuts and fresh parsley on top. Enjoy!
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