Dairy-Free Creamy Pasta
Dairy-Free Creamy Pasta
Ingredients
- 8 slices bacon, chopped into lardons
- 1/2 lb (225 g) parsnips, peeled and sliced into thin rounds
- 2 garlic cloves, halved
- 1 onion, coarsely chopped
- 1/4 tsp dried thyme
- 2 cups (500 ml) low-sodium chicken broth
- 1 tbsp (15 ml) whole-grain mustard
- 1 lb (450 g) linguine or other long pasta
- 1 cup (30 g) watercress or arugula
Instructions
- In a large pot over medium heat, cook the bacon until nicely browned, about 10 minutes. Using a slotted spoon, remove the bacon from the pot and drain on a plate lined with paper towels. Set aside.
- In the same pot over medium heat, soften the parsnips, garlic and onion with the thyme in the bacon fat for 3 minutes. Season lightly with salt. Pour in the broth. Bring to a boil. Cover and simmer for 10 minutes or until the parsnips are tender. Remove from the heat.
- Using a hand blender, purée the parsnip mixture until smooth. Stir in the mustard. Season with pepper. Keep warm.
- Meanwhile, in another pot of salted boiling water, cook the pasta until al dente. Set aside 1 cup (250 ml) of the pasta cooking water. Drain the pasta. Return the pasta to the same pot.
- Add the sauce to the pasta and mix well. Add the reserved pasta cooking water to thin out the sauce. Adjust the seasoning.
- Serve the pasta in shallow bowls. Top with the bacon and watercress. Serve immediately.
Dairy-Free Creamy Pasta