Spaghetti with Root Vegetables Recipe

Ingredients:

• 1 lb spaghetti
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 turnips, peeled and chopped
• 1 cup vegetable broth
• 1 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes.
2. Meanwhile, heat olive oil in a large saucepan over medium heat. Add onion and garlic, and sauté until onion is translucent, about 5 minutes.
3. Add chopped carrots, parsnips, and turnips to the pan and cook for 5-7 minutes or until vegetables are slightly tender.
4. Pour 1 cup of vegetable broth into the pan and let it simmer for 5 minutes or until vegetables are fully cooked.
5. Add heavy cream and dried thyme to the pan and stir until well combined. Let it simmer for another 3-5 minutes until the sauce is slightly thickened.
6. Add salt and pepper to taste.
7. Drain spaghetti and add it to the pan with the sauce. Toss until all the spaghetti is coated with the sauce.
8. Plate the spaghetti with root vegetables and serve hot.

Verdict:

This Spaghetti with Root Vegetables recipe is a delicious and healthy twist on a classic pasta dish. The root vegetables add a natural sweetness and texture to the dish. The creamy sauce complements the spaghetti perfectly, making it an ideal meal for lunch or dinner.

Serving Suggestions:

For an added crunch, sprinkle some Parmesan cheese and serve with a slice of garlic bread. Alternatively, this dish pairs well with a fresh, green salad on the side.