SAGE LEMON CREAM PARSNIP PASTA

Sage Lemon Cream Parsnip Pasta

  • 5 Parsnips, Spiralized, tossed with the juice of 1 lemon and 1/2 tsp sea salt. Leave Overnight
  • Sage Lemon Cream
  • 2 Cups Cashews
  • ½ Cup filtered water
  • ¼ cup apple Cider Vinegar + 1 Tbsp
  • 1 Medium Shallot
  • 5 Leaves of Fresh Sage
  • 1 Tbsp Fresh Thyme
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Nutritional Yeast
  • ½ tsp Avena Pristine Sea Salt
  • Pinch of fresh Nutmeg

Dressed Arugula

  • 7.5 Cups loosely packed Arugula
  • 2 Tbsp Olive Oil
  • Sea Salt

PLATING:

1 1/2 Cups Dressed Arugula on Center of Plate

Top with heaping amount of parsnip pasta dressed in lemon sage cream sauce

Garnish with Truffle Oil, Fresh Cracked Black Pepper, Sprinkle of Fresh Thyme and Sage, Coconut Bacon, and Lemon Zest

*Optional sliced Watermelon Radishes (3 per plate)