Pasta with walnut-sage pesto and roast vegetables

The ultimate vegetarian pasta dish, filled with delicious roast veges, nutty pesto and topped with parmesan. This simple recipe comes with a vegan option

Serves: 4

Time to make: 45 mins

Ingredients

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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

Instructions

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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.

Variations

Make it gluten free: Use gluten-free pasta.

Make it vegan: Replace parmesan with Angel Food parmesan alternative and check pasta is vegan.

Nutrition Info (per serve)

Calories 597 cal

Kilojoules 2500 kJ

Protein 18 g

Total fat 24 g

Saturated fat 4 g

Carbohydrates 70 g

Sugar 15 g

Dietary fibre 16 g

Sodium 100 mg

Calcium 200 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.