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Fresh Tagliatelle with Parsnip & Brown Butter Sauce

String Peas, Emmental & Fried Sage

Cooking time

25 minutes




980 /serving

Pasta and parsnips are a marriage made in heaven. You’ll give the roots a turn in foaming butter to draw out their underlying sweetness, before pairing them with fresh, gently chewy tagliatelle. Double the cheese factor with grated Emmental and a sprinkling of nutritional yeast (a little umami-boosting secret we’re sharing with you). String peas, plus a topping of toasted sunflower seeds and crisped sage leaves, add taste and texture to this delightfully creamy dish.

We will send you:

  • 1 Garlic clove
  • 1 Bunch of sage
  • 1 Onion (or shallot)
  • 100g Sugar snap peas (or snow peas)
  • 100g Green peas
  • 50g Sunflower seeds
  • 225g Fresh tagliatelle
  • 16g Nutritional yeast
  • 90ml Heavy cream
  • 30g Grated Emmental
  • 225g Parsnips
  • 6g Bistro Basics spice blend (parsley, sea salt flakes, black pepper)

Contains: Eggs, Milk, Wheat

You will need:

Medium pot
Medium pan
Large high-sided pan
2 or 4 tbsp Butter
Salt & pepper
Total Fat
50 g
Saturated Fat
23 g
970 mg
Total Carb
107 g
14 g
35 g
17 g
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Mise en place
Bring a medium pot of salted water to a boil. Peel, halve and small-dice the onion. Mince the garlic. Snap off and discard the stem ends of the sugar snap peas; pull off and discard the tough string that runs the length of each pod. Halve each pod crosswise. Pick the sage leaves off the stems, discarding the stems; finely chop the leaves. Peel and trim the ends off the parsnips; cut lengthwise and thinly slice into half-moons on an angle.
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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 1 to 3 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Start the sauce
While the pasta boils, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the onion, parsnips, spice blend and 2 tbsp butter (double for 4 portions); cook, 3 to 4 minutes, stirring frequently, until the butter starts to foam. Add the garlic and heavy cream; cook, stirring occasionally, 3 to 4 minutes, until the parsnips are very tender when pierced with a fork.
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Toast the sunflower seeds & sage
While the sauce cooks, in a medium pan, heat a drizzle of oil on medium-high. Add the sunflower seeds and as much sage as you’d like; cook, stirring frequently, 2 to 3 minutes or until golden brown and fragrant (be careful, the seeds may pop as they toast). Transfer to a plate lined with paper towel and immediately season with S&P.
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Finish the sauce
To the pan of sauce, add the green peas, sugar snap peas, nutritional yeast and ½ reserved cooking water; cook, stirring occasionally, 2 to 3 minutes, until the sugar snap peas are tender. Season with S&P to taste.
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Combine the pasta & serve
To the pan of sauce, add the cooked pasta; toss thoroughly until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the finished pasta between your bowls. Top with the grated Emmental and garnish with the crispy sage-toasted sunflower seed mix, and a crack of black pepper to taste. Bon appétit!