Turmeric and Parsnip Mac and Cheese Bowl with Bread Crumb Topping2019-08-16
It looks and tastes like a classic American mac and cheese, but with a fraction of the fat and no actual cheese! Pureed parsnips, turmeric and “nootch” (aka nutritional yeast) blend into the half-and-half for texture, flavor and color. Try it with cashew milk or cream for a fully vegan option.
Bring a large pot of water to a boil.
In a medium pot, sauté onion and turmeric in olive oil for 3-4 minutes until slightly opaque. Add the parsnips and half and half then bring to a simmer and cook until tender; season with salt and white pepper. When the parsnips are cooked, add the nutritional yeast and puree until smooth.
In a small bowl, combine the panko, parsley, garlic powder and paprika, then place into a large skillet with olive oil. Toast for 2 minutes or until slightly browned.
Cook the pasta according to package directions, drain 1 minute under required cooking time and toss with the sauce.
Portion pasta into bowls then top with bread crumbs.
- 3 lbs Barilla® Cellentani
- 3 cups diced parsnips
- 6 tbsp extra virgin olive oil
- 3 ea medium onions
- 3 tbsp tumeric
- 6 cups half and half
- 3 tbsp nutritional yeast
- Ingredients for the bread crumbs:
- 3 tbsp extra virgin olive oil
- ¾ cup panko
- 1 tbsp flat leaf parsley
- 1 tbsp garlic powder
- 1 tbsp paprika
Chef Recommended Cuts
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Lamb Ragout with Berbere
Barilla® Gluten Free Rotini with a Charred Green Onion Pesto, Toasted Pumpkin Seeds and Dried Cherries
Plus Penne with Savory Tomato Sauce, Creamy Ricotta, Calabrian Chili Oil and Toasted Bread Crumbs
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.