Thomasina Miers’ recipe for pasta with caramelised shallots, parsnips and sage butter | The new flexitarian

Pairing a British staple with an aromatic, pine nut and sage butter pasta makes for a warming winter meal – just ditch the pancetta and swap the parmesan for another hard cheese to make it vegetarian

Sweet and earthy parsnips are a staple of British veg patches. They are also easy to prepare and very affordable. Here, sliced into fingers, they make a delicious partner for caramelised shallots cut with salty pancetta and an aromatic pine nut and sage butter. With pasta, they make for a simple, rich and warming sauce that’s perfect for an autumnal weeknight dinner.

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