RECIPE: Creamy Kale Parsnip Pasta

    The recipe links to the post ‘The Darkside of Dairy

    Serves 4

    • 3 large parsnips
    • 1 tablespoon olive oil
    • 400g tin white beans, drained and rinsed
    • 3 garlic cloves, minced
    • 2 tablespoons tahini
    • 1/4 cup unsweetened almond milk
    • 1/2 cup nutritional yeast
    • 2 tablespoons lemon juice
    • 1 teaspoon Dijon mustard
    • 1 teaspoon sea salt
    • 1/2 teaspoon black pepper
    • 3 packed cups kale or cavelo nero, de-stemmed and chopped into 1-inch-thick ribbons
    • fresh chopped parsley to serve
    1. Peel the parsnips then use a spiralizer to make your noodles, alternatively use a vegetable peeler to make ribbons.
    2. In a food processor or high-powered blender combine beans, garlic, tahini, almond milk, mustard, nutritional yeast, salt and pepper. Blend until completely smooth.
    3. Put a large pan of water on to boil and add a pinch of salt. Once boiling steadily add your noodles and cook for 3-4 minutes until al dente, then drain and leave to steam in the colander.
    4. Add 1¼ cups of sauce to a large sauté pan and heat to medium-low. Once sauce is warmed thoroughly, add the strips of kale. Allow it to soften and begin to wilt in the warmth of the sauce, stirring gently. Taste and adjust seasoning if necessary.
    5. Add the parsnip noodles and toss everything together, adding more sauce at  if it needs.
    6. Serve sprinkled with freshly chopped parsley and ground pepper.