Raw Parsnip Pasta, mushrooms with porcini crumb and truffle oil

Parsnip Pasta (Serves 4)


4 medium sized parsnips, peeled

1/2 tsp salt

1/4 cup dry white wine or lemon juice if preferred

2 tbsp olive oil


Marinated Mushrooms

150gms of assorted mushroom (Swiss brown, shitake and oyster)

1 sprig of thyme

1 sprig of parsley

1tbsp of lemon juice

1 clove of garlic scored

2 tbsp of olive oil

1/2tsp sea salt


Porcini Crumb:

2 tbsp porcini mushrooms

1 cup macadamias, soaked overnight

1 tbsp olive oil

1tsp salt

120ml water

pepper to taste

Truffle oil to serve.


Peel or mandoline the parsnips into long “pasta” the same way you would peel a carrot, rotating the parsnip by small turns until you run into the core. As you peel and get to the core test the parsnip is sweet and tender, depending on the parsnip you might have to stop at the core which is sometimes woody.


Add salt and gently massage parsnip shreds until they begin to soften and get slippery. This helps remove water from the vegetables and soften them, like pasta.


Now add the wine and the olive oil and massage in for a minute or two. Taste for salt, add pepper. Let sit at room temperature for at least an hour for vegetables to soften and marinate.


Cut mushrooms into 3-5mm thick slices and toss with remaining ingredients- rub the marinade into mushrooms gently with your hands for one minute. Warm in dehydrator for 1 – 3 hours until mushrooms are soft and sautéed tasting. (Dehydrating is optional – you can simply leave out at room temperature and it will taste great).


Porcini crumb.

Place porcini in a high speed blender and pulverize to a powder, add nuts, water, oil and sea salt and blend on high until smooth, scraping down the sides as necessary (a little texture is fine so don’t worry if you can’t get it super-smooth).


Spread mixture thinly on a dehydrator sheet, baking paper works fine and place in the dehydrator for 12 hours at 41°C. Peel crumb from sheet and store in a sealed container in the fridge.


In a large serving platter, or individual bowls top the RAW pasta mushrooms, Porcini crumb and truffle oil and a sprig of thyme!


Tip: the trick to the vegetable pastas is in how you cut it. You must slice or peel with the grain of the parsnip.


You may want to warm this dish to 41C in your dehydrator or place on a warmed dish, to serve.


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