This savory pasta pairs sweet ForYou® parsnips with deeply caramelized onions on a flaky pastry base. It’s the kind of dish that works as a vegetarian main, an appetizer, or a holiday side — and it tastes like it took a lot longer to make than it actually did. Serve warm or at room temperature.
- 8 oz uncooked penne pasta
- 1/2 C. dry white wine (or veggie broth/water)
- 2 very large parsnips, cut into 1/2 inch pieces (about 3 cups worth)
- 1 large yellow onion, diced
- 4 cloves of garlic, minced
- 5 C. fresh spinach
- 1 T. chopped fresh thyme
- 2 T. olive oil
- 1/4 tsp. crushed red pepper flakes
- Salt and pepper to taste
- Parmesan cheese
- olive oil
- Chopped walnuts
- additional crushed red pepper flakes
1. Preheat oven to 400°F. Toss chopped parsnips with a little oil and place on a prepared baking sheet. Roast in the oven until tender and lightly browned on all sides. About 20 minutes. Toss parsnips halfway through cooking time.
2. Heat a medium sized skillet over medium heat with a little oil. Add onion and cook until tender and slightly caramelized. About 20 minutes, stirring occasionally. Stir in garlic, thyme and crushed red pepper flakes. Add wine and cook until liquid evaporates (about 3 minutes.) Stir in spinach and turn heat off.
3. Cook pasta in a pot of boiling water until fully cooked. About 8-10 minutes. Drain pasta.
4. Combine cooked parsnips and pasta with the rest of the veggies. Season to taste with parmesan cheese, crushed red pepper flakes, olive oil, walnuts, salt and pepper.
