Parsnip & Miso Spaghetti with Lemon

Mon, 24 November 2025

Parsnip & Miso Spaghetti with lemon

A delicious way to use parsnips this time of the year –

Ingredients

• 250g peeled and diced parsnips (keep the skins for crisps)
• 2 gloves chopped garlic
• 5g dried mushrooms
• 20g toasted nuts
• 50g stale bread (crumbed)
• 1 lemon
• 175g Pasta
• 1 tbsp miso paste
• Handful of chopped coriander or parsley
• Irish rapeseed oil
• Salt and pepper

Method:

1. Add the parsnips, garlic and dried mushrooms to a pot, cover with water and bring to the boil, cook until tender.
2. Meanwhile heat a frying pan and add a splash of rapeseed oil, add the nuts, stir and cook until golden, add the zest of the lemon, salt and pepper
3. Cook the pasta as per instructions al dente. And keep 1 cup of the pasta water.
4. Add the parsnips, garlic and dried mushooms to a blender , add the miso, rapeseed oil and blend until smooth.
5. Drain the pasta and add back the pot, add the sauce and stir through, adding some pasta water to make a creamy consistency.
6. Split into bowls and top with the nut crumb and squeeze of lemon juice.