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December 3, 2009

Tagliatelle with Parsnips, Champignons and Grapes


  • 2 lbs. parsnips,
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 lb. button mushrooms (champignons de paris), cut in half
  • pinch nutmeg (optional)
  • pinch paprika or cayenne pepper (optional)
  • 1 lb. pasta (tagliatelle)
  • salt and freshly ground pepper to taste
  • 7 ounces soy cheese, grated
  • 1 lb. seedless grapes

Peel the parsnips and slice them diagonally about 1/2 inch thick. Bring a large pot of lightly salted water to boil, for the pasta.

Once it begins to boil, add the parsnips to the water cook for 5-8 minutes or until the parsnips are al dente add the pasta and cook until the pasta and parsnips are al dente. We were using fresh homemade pasta, so it was ready in a couple of minutes.

Meanwhile, heat the olive oil in a pan, add the chopped onions and saute until the begin to become glassy. Add the mushrooms and saute until they soften.

Season to taste with salt and pepper and optionally a light pinch of nutmeg and or cayenne pepper.
Drain the pasta and parsnips. Add the mushrooms mix well

Place in a deep bowl or serving dish and grate the soy cheese over the top. Heat 1 tablespoon of soy margarine in a small frying pan. Add the grapes and saute until they begin to burst open.

Sprinkle the grapes over the top of the pasta. Optionally garnish with a few twigs of thyme or rosemary.


Vegetarian Food, Vegetarian Recipes

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