Riverford Wicked Leeks
Parsnip and bacon pasta sauce recipe image

Print Parsnip and bacon pasta sauce

A very speedy and comforting weeknight pasta sauce of bacon and parsnips sautéed in cider or wine. You need the alcohol and chilli to offset the sweetness of the parsnips. A spoonful of crème fraîche can be added to make the sauce creamier.


  • 1 onion, finely sliced
  • Oil for frying, e.g. vegetable or sunflower
  • 250g parsnips (about 1 medium parsnip), peeled & cut into small dice
  • 2 smoked bacon rashers, finely chopped
  • Pinch dried chilli flakes
  • 80ml dry cider or white wine
  • Small handful fresh parsley, chopped
  • 200g pasta, farfalle or fusilli would be good
  • Parmesan, grated, to serve
  • Salt & pepper


  1. Heat the oil in a saucepan and add the onion. Fry for a few minutes until just softened. Add the parsnips, bacon and chilli, fry for 4-5 minutes.
  2. Add the cider or wine, bring to the boil, reduce the heat and simmer for 5 minutes. Stir in the chopped parsley. Season to taste.
  3. Cook the pasta according to packet instructions. Drain, toss through the sauce and serve, with a little grated Parmesan.
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