Creamy pappardelle with roasted parsnip, golden leek and white cheddar with sage, green apple and toasted walnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the parsnips with 2 tablespoons olive oil, 1/2 teaspoon salt, and the black pepper. Spread on a tray and roast for 25 to 30 minutes at 220 °C / 425 °F, until tender and browned at the edges.

2. 2

   While the parsnips roast, toast the walnuts in a large skillet over medium heat for 3 to 4 minutes, stirring, until fragrant. Remove and set aside.

3. 3

   In the same skillet, heat the remaining 1 tablespoon olive oil with the butter over medium heat. Add the leek and cook for 6 to 8 minutes, stirring often, until very tender and golden. Stir in the garlic and cook 1 minute more.

4. 4

   Add the green apple and cook for 2 minutes so it softens slightly but keeps some freshness. Add the chopped sage and stir for 30 seconds.

5. 5

   Transfer the roasted parsnips to a blender with the hot vegetable broth, cream, Dijon mustard, and lemon juice. Blend until very smooth. If needed, add a few tablespoons of pasta water to help it blend.

6. 6

   Bring a large pot of water to a boil. Add the remaining salt and cook the pappardelle according to the package until al dente. Reserve 1/2 cup / 120 ml of pasta water and drain the pasta.

7. 7

   Pour the parsnip sauce into the skillet with the leek, apple, and sage. Cook over medium-low heat for 2 minutes, stirring. Add 90 g / 3 oz of the white cheddar and stir until melted.

8. 8

   Add the drained pappardelle to the skillet and toss well to coat. Add some of the reserved pasta water little by little until the sauce becomes creamy and glossy.

9. 9

   Serve the pasta topped with the toasted walnuts, the remaining white cheddar, a few sage leaves, and an extra grind of black pepper if desired.