Parsnip and Carrot Ribbon Pasta

Servings: 4
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Calories: ~350 kcal per serving

Ingredients:

• 250g pasta (spaghetti, fettuccine, or your choice)

• 2 medium parsnips, peeled

• 2 medium carrots, peeled

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 100ml cream or plant-based cream

• 50g grated Parmesan or vegan alternative

• Salt and black pepper, to taste

• Juice of ½ lemon

• Fresh parsley or basil, chopped, for garnish

• Optional: toasted pine nuts for topping

Instructions:

1. Prepare the vegetable ribbons:
   Using a vegetable peeler or mandoline, slice the parsnips and carrots into long, thin ribbons.

2. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.

3. Sauté the vegetables:
   In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1–2 minutes until fragrant. Add the parsnip and carrot ribbons and cook gently for 3–5 minutes until slightly softened but still with a bit of bite.

4. Combine with cream:
   Reduce heat to low. Add the cream, grated Parmesan, salt, and pepper. Stir gently to coat the ribbons. Add a splash of reserved pasta water if needed to loosen the sauce.

5. Mix with pasta:
   Toss the cooked pasta with the ribboned vegetables until well combined. Finish with lemon juice and adjust seasoning.

6. Serve:
   Garnish with chopped parsley or basil and optional toasted pine nuts. Serve hot as a light and elegant main course.