I had a large amount of parsnips, and I decided that they needed to be made into dinner. I could have made rice, but I was craving something a little more decadent and wintery. I decided on pasta. I can never pass up an opportunity to use my spiralizer! I love that thing! I had mushrooms and sage as well, and I thought a creamy sauce would be delicious with the mushrooms and sage.
I wanted to make a sauce that tasted decadent, but was a little lighter than you would expect so in addition to the walnuts I used to make it creamy, the bulk of the creaminess came from additional parsnips! It tasted like silky alfredo sauce, but no dairy in sight or needed. It was lick the plate when you are finished delicious! If you are in need of some serious comfort food this winter, you need to give this a try.
Raw Parsnip Mushroom Alfredo Pasta
2 cups raw parsnips, chopped
2 garlic cloves
a few fresh sage leaves
1 tsp dried thyme
1 Tbsp white miso
1/4 cup nutritional yeast
1/4 cup raw walnut butter
sea salt to taste
1 cup filtered water (plus more as needed)
6 cups spiralized raw parsnips
2 cups sliced crimini mushrooms
1/2 small onion, sliced
2 Tbsp chopped fresh sage
In a high speed blender, combine all the sauce ingredients and blend until smooth, adding more water if too thick until a alfredo sauce consistency is achieved.
Add the parsnips, mushrooms, onions, and sage to a large bowl, and toss with the sauce.