Creamy Parsnip Pasta with Leftover Bread Crumble

The parsnips and onion create rich flavour in this creamy pasta sauce, which welcomes the crunchy texture of the savoury bread crumble with open arms!

cook 40 mins
Skill level Easy Peasy

You will need:

  • 2 parsnips, chopped into small pieces
  • 200ml nut or oat milk
  • 2 bay leaf
  • ½ brown onion, quartered
  • 2 thyme sprigs
  • ½ teaspoon salt & pepper
  • 1 packet of your favourite pasta
Bread Crumble
  • 2 tablespoons nutritional yeast flakes
  • 200g leftover cornbread or regular bread (can be as little or as much as you have)
  • 1 garlic clove, minced
  • ½ teaspoon smoked paprika
  • ½ bunch parsley, finely chopped
  • 1 lemon, zest only
  • 40ml extra virgin olive oil
Recipe: Simon Toohey


  • 1Fill a saucepan with water, bring to the boil then add a generous pinch of salt.
  • 2Add the milk to a pot with chopped parsnips, onion, thyme, bay leaves, salt and pepper. Bring to a simmer. Cook for 10 minutes on low to medium heat, or until the parsnip is soft.
  • 3Place the ingredients into a blender, or use a stick blender, and blitz until super smooth. The consistency should resemble béchamel.
  • 4Pulse the bread, garlic, nutritional yeast and paprika in a food processor until they are a nice bread crumb consistency.
  • 5Add oil to a warm pan over medium heat. Add the breadcrumbs and cook until they start turning in colour. Finely dice the parsley, add to the breadcrumbs with the lemon zest and keep cooking until the bread becomes toasty and crunchy. Set aside to cool - it will become crispier as it cools down.
  • 6Add the pasta to the pot of boiling salted water. When cooked strain the water from the pasta but be sure to save some liquid. Pour the creamy sauce into a pan, add the cooked pasta and a tablespoon or two of the reserved pasta water and mix around until it is all incorporated.
  • 7Divide your pasta amongst plates and sprinkle with the crisp bread crumbs to serve.

Tip: Oat milk in particular has a nice thickness and flavour.

Did you enjoy this recipe?
Nah not my cup of tea

Sign up for a week of delicious plant-based recipes

Send me my recipes
Heads up: by signing here you’ll get free recipes and updates from VegKit. Privacy policy

Take the best of VegKit with you!

Vegetarian Starter Kit magazine cover
Get your FREE Veg Starter Kit

Get your FREE Kit!

Picture of the Veg Starter Kit