Prep Time: 10 mins
Total Time: 35 mins
- 2 lbs. whole Wheat spaghetti pasta
- 3 cans of cannellini beans strained and rinsed.
- 4 c. diced parsnips
- ½ c. Parmesan cheese, and some more for garnish
- 3 c. milk
- 2 ct. cloves of garlic
- 1 tsp. sea salt
- 1 c. fresh parsley for garnish
Bring salted water to a boil and pour dried pasta into the water. While cooking for 8-10 minutes, occasionally stir the pasta so it doesn’t stick together; strain and coat with olive oil.
In a separate pot add the beans, milk, diced parsnip, garlic and salt. Bring to a low boil and cook for 15-25 minutes until the parsnips are completely soft. Add the Parmesan cheese and blend until smooth.
Pour the warm sauce over the noodles, mix and top with Parmesan cheese and fresh chopped parsley.