Creamy Roasted Garlic and Parsnip Pasta with Lemon Herb Breadcrumbs

Ingredients

• •1 head garlic
• •4 medium parsnips, peeled and chopped (about 2 cups)
• •2 tablespoons olive oil, divided
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •12 ounces pasta (such as fettuccine or linguine)
• •1/2 cup heavy cream
• •1/4 cup grated Parmesan cheese
• •1 tablespoon unsalted butter
• •1 cup breadcrumbs
• •1 teaspoon lemon zest
• •1 tablespoon fresh parsley, chopped
• •1/2 teaspoon dried thyme
• •1 tablespoon lemon juice

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Slice the top off the head of garlic to expose the cloves. Place it on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast in the oven for 35-40 minutes, or until the cloves are soft and golden.

3. 3

   Toss the chopped parsnips with 1 tablespoon of olive oil, salt, and black pepper. Spread them on a baking sheet and roast alongside the garlic for about 25-30 minutes, flipping halfway, until tender and caramelized.

4. 4

   Cook the pasta according to the package instructions. Reserve 1 cup of pasta water before draining.

5. 5

   Once the garlic is roasted, squeeze the cloves out of their skins into a blender or food processor. Add the roasted parsnips, heavy cream, Parmesan cheese, and 1/2 cup of reserved pasta water. Blend until smooth, adding more pasta water as needed to achieve a creamy consistency.

6. 6

   In a skillet over medium heat, melt the butter. Add the breadcrumbs, lemon zest, parsley, and dried thyme. Toast for 3-5 minutes, stirring frequently, until the breadcrumbs are golden and fragrant. Remove from heat and stir in the lemon juice.

7. 7

   Toss the cooked pasta with the garlic and parsnip sauce. Adjust seasoning with salt and pepper if necessary.

8. 8

   Serve the pasta topped with the lemon herb breadcrumbs and extra Parmesan, if desired.