TURMERIC AND PARSNIP MAC AND CHEESE

INGREDIENTS

• 3 lb Barilla® Elbows
• 3 cup diced parsnips
• 6 Tbsp extra virgin olive oil
• 3 ea medium onions
• 3 Tbsp tumeric
• 6 cup half and half
• 3 Tbsp nutritional yeast
• ¾ cup panko breadcrumbs
• 3 Tbsp extra virgin olive oil
• 1 Tbsp flat leaf parsley
• 1 Tbsp garlic powder
• 1 Tbsp paprika

PREPARATION

1. 1. Bring a large pot of water to a boil.
2. 2. In a medium pot, sauté onion and turmeric in olive oil for 3-4 minutes until slightly opaque. Add the parsnips and half and half then bring to a simmer and cook until tender; season with salt and white pepper. When the parsnips are cooked, add the nutritional yeast and puree until smooth.
3. 3. In a small bowl, combine the panko, parsley, garlic powder and paprika, then place into a large skillet with olive oil. Toast for 2 minutes or until slightly browned.
4. 4. Cook the pasta according to package directions, drain 1 minute under required cooking time and toss with the sauce.
5. 5. Portion pasta into bowls then top with bread crumbs.