Roasted Parsnip, Thyme & Pancetta Pappardelle with Parmesan Cream


Roasted Parsnip, Thyme & Pancetta Pappardelle with Parmesan Cream
A great seasonal pasta recipe that will warm you up over the cooler months.


Serves 4

12 slices pancetta

2 tbsp thyme leaves

2 parsnips, peeled and cut

into ribbons

2 garlic cloves, sliced

2 tbsp olive oil

400g pappardelle

½ cup crème fraîche

250ml pouring cream

1 cup parmesan, finely grated,

plus extra for serving

sea salt

1 Preheat oven to 200°C. Place pancetta, thyme, parsnips, garlic, and olive oil on a baking tray and toss to combine. Roast for 10 minutes or until golden and crisp. Set aside.

2 Cook pasta in a large pot of salted boiling water for 8-10 minutes or until al dente. Drain and return to the saucepan.

3 Add roasted parsnip mixture, crème fraîche, cream, and parmesan; season with sea salt and freshly ground black pepper. Toss to combine. Divide among four serving bowls and top with extra parmesan.


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