200g leftover cornbread or regular bread (can be as little or as much as you have)
1 garlic clove, minced
½ teaspoon smoked paprika
½ bunch parsley, finely chopped
1 lemon, zest only
40ml extra virgin olive oil
Recipe: Simon Toohey
1Fill a saucepan with water, bring to the boil then add a generous pinch of salt.
2Add the milk to a pot with chopped parsnips, onion, thyme, bay leaves, salt and pepper. Bring to a simmer. Cook for 10 minutes on low to medium heat, or until the parsnip is soft.
3Place the ingredients into a blender, or use a stick blender, and blitz until super smooth. The consistency should resemble béchamel.
4Pulse the bread, garlic, nutritional yeast and paprika in a food processor until they are a nice bread crumb consistency.
5Add oil to a warm pan over medium heat. Add the breadcrumbs and cook until they start turning in colour. Finely dice the parsley, add to the breadcrumbs with the lemon zest and keep cooking until the bread becomes toasty and crunchy. Set aside to cool - it will become crispier as it cools down.
6Add the pasta to the pot of boiling salted water. When cooked strain the water from the pasta but be sure to save some liquid. Pour the creamy sauce into a pan, add the cooked pasta and a tablespoon or two of the reserved pasta water and mix around until it is all incorporated.
7Divide your pasta amongst plates and sprinkle with the crisp bread crumbs to serve.
Tip: Oat milk in particular has a nice thickness and flavour.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.