Roasted Parsnip and Carrot Pasta with Sage Hazelnut Crumble

Ingredients

• •200g parsnips, peeled and sliced
• •200g carrots, peeled and sliced
• •2 tbsp olive oil
• •250g pasta of your choice (spaghetti or penne works well)
• •50g hazelnuts, toasted and roughly chopped
• •10 fresh sage leaves, finely chopped
• •2 tbsp breadcrumbs
• •1 clove garlic, minced
• •50ml vegetable stock
• •2 tbsp grated Parmesan (optional)
• •Salt and pepper to taste

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   Spread the peeled and sliced parsnips and carrots on the baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly. Roast for 25-30 minutes, or until tender and slightly caramelized.

3. 3

   While the vegetables roast, cook the pasta according to the package instructions. Reserve 100ml of pasta water before draining, and set the pasta aside.

4. 4

   In a small frying pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

5. 5

   Add the roasted parsnips and carrots to a blender or food processor. Pour in the vegetable stock and a splash of the reserved pasta water. Blend until smooth, adjusting the consistency with more pasta water if needed. Taste and adjust seasoning with salt and pepper.

6. 6

   In the same frying pan used earlier, toast the breadcrumbs, chopped hazelnuts, and sage over medium heat for 2-3 minutes, stirring frequently, until golden and aromatic. Remove from heat and set aside.

7. 7

   Return the drained pasta to the pot and pour the creamy parsnip and carrot sauce over it. Toss gently to coat the pasta evenly.

8. 8

   Serve the pasta in bowls, topped with the sage hazelnut crumble. Sprinkle with grated Parmesan, if desired. Enjoy immediately!