Thomasina Miers’ recipe for linguine with caramelised shallots, parsnips and sage butter

Thomasina Miers’ parsnip, caramelised shallot and sage butter linguine. Photograph: Yuki Sugiura/Food styling: Valerie Berry. Prop styling: Kitty Coles. Food styling assistant: George Stocks

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.

Linguine with caramelised shallots, parsnips and sage butter