1-pound fresh pasta, or your
3 parsnips, peeled and diced
1-13oz can coconut milk
1-15oz can white beans, rinsed
2 garlic cloves, chopped
1 yellow onion, peeled and
1 tablespoon olive oil
1 tablespoon salt
1 cup pancetta, optional
Shaved unsweetened coconut
Fill a large stock pot with water and bring to a boil.
Add a handful of salt and add parsnips, boil for 15
minutes until tender.
While the parsnips are boiling, heat a large skillet
on medium heat. Add olive oil and onion, cook for
4-5 minutes, continuously moving. Add garlic and
cook for another 2 minutes, then add beans and
coconut milk. At this point the parsnips will be
done. Drain the parsnips and add to the skillet with
the coconut sauce. Turn heat to low and let simmer.
Rinse the stock pot and again fill with water, add to
high heat and bring water to a boil. When water is
boiling add a handful of salt.
The coconut mixture is ready to blend. Add
everything to a blender and blend until smooth, if
the consistency is too thick, add water and taste
for salt. Take the creamy mixture and add it back to
If you are adding pancetta, render pancetta in
medium skillet and drain on paper towel until ready
The boiling water is ready for pasta. Add your pasta
and cook according to the package, remove pasta
and add to the sauce, toss, garnish with pancetta
and coconut, serve immediately. Enjoy!