Dairy-Free Creamy Pasta

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Using a hand blender, purée the parsnip mixture until smooth. Stir in the mustard. Season with pepper. Keep warm.

4. 4

   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.

5. 5

   Add the sauce to the pasta and mix well. Add the reserved pasta cooking water to thin out the sauce. Adjust the seasoning.

6. 6

   Serve the pasta in shallow bowls. Top with the bacon and watercress. Serve immediately.