Parsnip, Leek and Bacon Pasta

A classy old favourite, Veganised...

This is something I used to make very often pre-Vegan. It's relatively simple, but the unusual flavours are so good together that it makes a great dish for entertaining. Choose your parsnips carefully for this. Ideally, you want small, tender ones without the woody centre. 

I like to vary the herb used also. Favourites are tarragon, lemon thyme or rosemary. I've used tarragon today as my herb garden is groaning with it at the moment.

This recipe will serve 3 to 4 people as a main meal.

Ingredients

1 leek finely sliced
1 garlic clove finely chopped or grated
1 glass dry white wine
Fresh tarragon leaves plus extra for garnish
3 or 4 small parsnips cut into strips lengthways using a veg peeler (you can leave the skin on)
3 to 4 slices of Vegan bacon (I used Vegie Delights) chopped
Vegan butter
400g dried pasta
1 tbsp. vegetable stock powder
Freshly ground black pepper
Good squeeze of lemon
Vegan parmesan

Over a low to medium heat, place a knob of butter into a frying pan. Fry the chopped bacon for a couple of minutes before adding in the shredded leek and garlic and sautee until the leek starts to soften. Add in your parsnips, wine, a tbsp. of finely chopped tarragon and the vegetable stock powder and continue to cook until the liquid has reduced and the parsnips are tender. 

Meanwhile, cook your pasta according to the packet instructions. Drain, reserving a little of the cooking water.

Add your cooked pasta to the parsnips. bacon and leek and toss well to combine.  Add in a good knob of butter, a squeeze of lemon, a splash of the pasta water, a good grind of black pepper and mix until everything is combined and glossy. 

Serve sprinkled with Vegan parmesan and chopped fresh tarragon.