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Serves: 3 to 4
1 tablespoon olive oil
1 medium red onion, chopped
3 medium parsnips, peeled and cubed
1/2 teaspoon cayenne powder
1 teaspoon dried basil flakes
1 1/2 cups low-sodium chicken or vegetable stock
Salt and pepper to taste
1 small jar (6 ounces) roasted red peppers, drained and chopped
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh basil
1. Heat olive oil over medium heat in a large pot or saucepan. Add onions and saute for 5 to 6 minutes. Add parsnips, cayenne, and basil and saute for 3 to 4 minutes. Add stock and salt, bring to a simmer, cover, and cook for 20 minutes, until parsnips have completely softened.
2. Let mixture cool slightly and add roasted peppers and Parmesan. Using an immersion blender, blend until no chunks remain. (Or blend in two batches in a blender for about 2 to 3 minutes.) Season with additional salt and pepper, if desired.
3. Serve over freshly cooked pasta and top with basil.
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