Healthy recipe: parsnip tagliatelle with red beans
Want a simple recipe for healthy vegetable tagliatelle? This original, sweet / savory recipe is for 4 people
3 to 4 medium parsnips
- 1 onion (yellow or white)
200g cooked red beans
500g of tomato sauce (like tomato coulis or crushed tomatoes)
2 tablespoons of coconut shavings
A few sprouts of toona (these sprouts can be replaced by a few leaves of flat-leaf parsley)
- Wash and peel the parsnips. Using a peeler or a mandolin, cut them into tagliatelle lengthwise.
- Peel and mince the onion.
- In a pan with a little olive oil, brown the onion. Once translucent, add the parsnip tagliatelle and brown for 5 to 10 minutes, stirring gently so as not to break the tagliatelle. Reserve in a bowl.
For the sauce:
- In the same pan, heat the tomato coulis, season with salt and pepper. If the coulis is too acidic, it is also possible to add 1 teaspoon of powdered sugar or agave syrup (less calories than white sugar). Let dissolve while stirring.
- Add the cooked red beans to the coulis. Season if needed.
- Add the parsnip tagliatelle and heat for 2 to 3 minutes then add the grated coconut. To mix together.
- Arrange on a plate, decorating with a few toona sprouts (or a few leaves of flat-leaf parsley).
Discover the virtues of parsnip, this essential old vegetable to enjoy all winter long.
Thanks to Paleo sweet potato burger for this simple and original recipe!