Creamy Cavatappi with Roasted Parsnip, Thyme, Goat Cheese, and Toasted Hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the parsnips, onion, and garlic cloves on a baking tray; toss them with 2 tablespoons olive oil, half of the thyme, 1/2 teaspoon salt, and the black pepper. Roast for 25 minutes, stirring halfway through, until the parsnips are golden and tender.

2. 2

   While the vegetables roast, toast the hazelnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Chop them and set aside.

3. 3

   Bring a large pot of water to a boil with the remaining salt. Cook the cavatappi according to the package until al dente, usually 9 to 11 minutes. Reserve 375 ml / 1 1/2 cups of the pasta water, then drain the pasta.

4. 4

   Squeeze the roasted garlic from its skins and place it in a blender with the parsnips, onion, hot vegetable broth, 80 g / 3 oz of the goat cheese, the Parmesan, butter, lemon zest, and lemon juice. Blend until completely smooth. If it is too thick, add a little of the reserved pasta water.

5. 5

   Heat the remaining tablespoon of olive oil in a large skillet over medium-low heat. Pour in the parsnip sauce and cook for 2 minutes, stirring. Add the drained pasta and a bit more pasta water if needed so the sauce coats each piece well.

6. 6

   Stir in the remaining thyme and mix gently. Taste and adjust with more salt or black pepper if needed.

7. 7

   Serve the pasta hot and scatter the remaining goat cheese in small pieces and the chopped toasted hazelnuts on top. If desired, finish with a little extra Parmesan before bringing it to the table.