Parsnips have a delightfully nutty and subtly spicy flavor, but if they’re not your thing simply swap out for more sweet potato. Cashews are totally optional but the small amount in this recipe adds great texture and more fat to the starchy sauce. For even more veg, stir in roasted cauliflower/broccoli (or perhaps our roasted broccoli stalk with toasted hazelnuts?) at the end for some mac ‘n’ trees. Add plant-based proteins like tofu, soy curls, or tempeh for extra bulk and savory flavor. Any way you make it, you’ll want to devour this saporous skillet of cheezy pasta in one sitting.
Breadcrumbs are optional too, but highly recommended as they add another dimension to the dish. I make sourdough bread at home so I often have frozen leftover scraps/cubes or breadcrumbs that have already been made on hand. You can, of course, use store-bought or any type, like our cast iron skillet bread or no yeast bread. Just dry the bread out as much as possible, combine with desired seasonings, and break up in a food processor or blender.
What do you love to mix in with your baked pasta? Let us know! #closedloopcooking