Ingredients

• 400g bronze-cut high quality dried pasta eg: Garofalo / Rummo 3 tbsp evoo / cold pressed rapeseed oil
• 1 medium onion halved
• 2 cloves garlic
• 2 carrots diced
• 1 small celeriac, diced
• 1 parsnip diced
• 100g roasted chestnuts
• roughly chopped
• 100 ml dry cider
• knob of butter
• 250ml vegetable stock
• handful of fresh sage
• 2 sprigs fresh thyme
• 1 lemon for zest
• parsley handful
• hard cheese eg: parmigiano regiano – microplaned

Method

Prepare Root Vegetable
Base Throw onion, garlic, carrots, parsnip, and celeriac into a food processor and pulse until the consistency of vegetal’ian mince. Toss in a large heavy-bottomed roasting dish with oil and a light seasoning. Add dry cider. Roast for 30-40 min until charred around the edges and infused, stirring halfway.

Infuse Festive Flavours
Scrape the pan’s contents into a large saucepan, including browned bits. Add vegetable stock, thyme, and half the sage leaves. Reduce heat, cover halfway, and simmer gently for 15 min, stirring occasionally.

Cook the Pasta
Boil water with plenty of salt.
Cook bronze-cut pasta until al dente, following instructions. Drain and toss in butter.

Bring It Together
Stir the cooked pasta into the vegetables.

Season, Garnish, and Plate
Season generously. Garnish with lemon zest, parsley, fresh sage leaves, crushed chestnuts, and a liberal snowing of hard cheese using a microplane.