Pasta with walnut-sage pesto and roast vegetables
- 2 medium beetrootbeetsXs, peeled and cubed
- 3½ cups sliced butternut squash
- 2 cups vine tomatoes
- spray olive oil
- black pepper
- 1 packed cup fresh parsley, plus extra to serve (optional)
- ½ cup toasted walnut pieces
- 2 cloves garlic, minced
- ¼ cup fresh sage, plus extra to serve (optional)
- 2 tablespoons extra virgin olive oil
- 1 lemon, juice only
- 300g wholemeal penne pasta
- 2 tablespoons finely grated parmesan cheese
1 Preheat oven to 200°C. Line 2 oven trays with baking paper. On the trays place beetroot, squash, and tomatoes. Spray with oil and season with pepper. Place in oven and roast for 30 minutes.
2 In a food processor, blitz parsley, walnuts, garlic and sage, drizzling in oil and lemon juice, until almost smooth. Set aside.
3 While vegetables are cooking, bring a large pot of water to the boil. Add pasta and cook following packet instructions. Reserve a cup of cooking water then drain pasta. Return pasta to the pot and stir in walnut pesto. Add a little of the cooking water to achieve the desired creaminess.
4 Divide the pasta among 4 bowls and top with roasted vegetables, parmesan and extra sage and parsley, if using. Serve immediately.
Nutrition Info (per serve)
Total fat 24g
Saturated fat 4g
Dietary fibre 16g
Make it gluten free: Use gluten-free pasta.
Make it vegan: Replace parmesan with Angel Food parmesan alternative and check pasta is vegan.
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