Baked Tagliatelle with Parsnip-Lemon Cream, Golden Mushrooms, and Rosemary Parmesan Crust

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Lightly grease a medium baking dish with a little of the olive oil.

2. 2

   Bring a large pot of water to a boil and add about half of the salt. Cook the tagliatelle 2 minutes less than package directions so it stays very al dente. Reserve 120 ml / 1/2 cup of the pasta water, drain the pasta, and toss it with a few drops of oil so it does not stick.

3. 3

   While the pasta cooks, place the parsnips and onion in a medium saucepan with 15 g / 1 tbsp butter, 15 ml / 1 tbsp olive oil, and 2 minced garlic cloves. Cook over medium heat for 5 minutes, stirring, until the onion softens without taking on much color.

4. 4

   Add the vegetable broth to the saucepan with the parsnips. Partially cover and cook for 12 to 15 minutes, until the parsnips are very tender.

5. 5

   Transfer the parsnip mixture to a blender. Add the cream, 50 g / 1.8 oz Parmesan, the finely grated lemon zest, 2 tbsp lemon juice, the nutmeg, and a pinch of black pepper. Blend until completely smooth. If needed, add a little reserved pasta water to adjust the texture. Taste and adjust the salt.

6. 6

   Heat a large skillet over medium-high heat with the remaining olive oil. Add the mushrooms in a single layer and cook for 4 to 5 minutes without stirring too much, until well browned. Stir in the remaining 2 minced garlic cloves, the thyme, 1 g / 1/4 tsp black pepper, and a pinch of salt. Cook 1 to 2 minutes more. Remove from the heat.

7. 7

   In a small bowl, mix the breadcrumbs with the remaining 40 g / 1.4 oz Parmesan, the chopped rosemary, and the remaining 15 g / 1 tbsp melted butter until sandy and evenly combined.

8. 8

   In a large bowl, combine the drained pasta with the parsnip cream and the browned mushrooms. Add a little of the reserved pasta water if the sauce seems too thick. Transfer the mixture to the prepared baking dish.

9. 9

   Sprinkle the breadcrumb, Parmesan, and rosemary mixture evenly over the top. Bake for 12 to 15 minutes at 220°C / 425°F, until the top is golden and the edges are crisp.

10. 10

    Remove the dish from the oven and let it rest for 5 minutes. Finish with the chopped fresh parsley and serve hot.