Pappardelle with carrots and parsnips

There’s always a good reason for treating yourself to some soup or some pasta, right? So, why not team up? It’s time to treat your veggies with a nice warm bath and go for a swim with some silky smooth pappardelle.


A bowl full of pappardelle with carrots and parsnips


  • 2 tbsp butter

  • 1 tbsp olive oil

  • 1 finely diced shallots

  • 2 finely diced cloves of garlic 

  • 2 rosemary twigs

  • 3 bay leaves 

  • 5 small carrots sliced in fittingt bites

  • 1 big parsnip sliced in fittingt bites

  • 2/1 dl white wine  (white vine vinegar can also be used) 

  • 1 liter good quality vegetable broth

  • 150 g pappardelle

  • Basil and pecorino when serving

How to make it

  1. Fry your onion and garlic with rosemary and bay leaves in butter and oil and on low heat 

  2. Put in the carrots and parsnip and cook them for 7 minutes. Then, add white vine and vegetable broth, and let it simmer for 10 minutes.  

  3. Add your pappardelle to the soup and let it cook till it’s done. Add salt and pepper. 

  4. Serve with grated cheese, basil and some olive oil

 It’s up to you how you wanna prep the pasta for the soup, which makes the dish more of a stew than an actual soup. You could cook the pasta al dente in salty water and then add it to your soup. If so, your soup will be more watery, and your veggies will be slightly less cooked. So whatever you prefer, but cooked with the soup it certainly becomes a solid and silky soft dish for cold days.

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Recipe by Helene Forchhammer (EatRealBeReal)