Craving something new and exciting? Chef Vanessa’s inventive vegetarian pasta dish is a meal like you’ve never had before. She tosses curly campanelle pasta, charred fresh corn, grilled cauliflower, and peppery arugula in a creamy sauce made with sweet pureed parsnip, rich browned butter, and fresh lemon juice. It’s smooth, rich, creamy, and nutty—without cream or nuts. Finished with shaved Parmesan for umami, this creative pasta dish is hearty, satisfying, and totally addictive.
Nutritional facts
Protein
17g
Carbs
75g
Calories
620
Fat
41g
Ingredients
Parmesan Cheese FlakesHalf and HalfNutmegChivesButterExtra Virgin Olive OilEvaporated MilkBlack PepperParsnipsLemonKosher SaltCornLemon JuiceCampanelleArugulaWhole MilkCauliflower
Reviews
4.1
Based on 327 reviews
Vanessa Cantave, a passionate chef and entertaining expert, found her culinary calling after leaving a successful career in advertising and graduating from the French Culinary Institute. Born to Haitian parents in New York City, Vanessa's childhood was influenced by her mother's fascination with the abundance of food in American supermarkets and her father's love for budget-friendly dining. Vanessa's culinary journey began with a childhood attempt at making meatloaf, sparking a lifelong love for cooking and entertaining.
Despite initially studying political science at James Madison University, Vanessa's passion for food remained constant, leading her to eventually pursue her culinary dreams in New York City. Vanessa's diverse culinary experiences, from her family's kitchen to her time at culinary school, shaped her approach as a private chef and caterer. With a focus on the finer details, she creates unique and memorable dining experiences, emphasizing that "Love is in the details." Sixteen years into her culinary journey, Vanessa continues to thrive in the world of food, reflecting on her decision to become a chef as the best and most rewarding choice of her life.
You can find Vanessa Cantave’s meals in...