The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Balsamic Beetroot, Squash & Kale Penne Pasta
Pasta lovers – try our winter veg penne! Starring seasonal veggies, like roasted butternut squash, beetroot, onions and kale. Simmer everything with herby tomatoes and aged balsamic. Then top with parsley for freshness and walnuts for crunch.
Prep in 10
8 plants
Low sat fat
Serving size
Ingredients
- 80g sliced kale
- 250g pre-cooked beetroot
- 250g brown rice penne (Eggs)
- 2 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 1 handful of fresh flat-leaf parsley
- 2 onion
- 200g passata (tomatoes, salt, citric acid)
- 40g walnuts (Nuts)
- 8 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 small butternut squash
Nutritional Information
Calories: 529
Protein: 12g
Carbs: 78g
Fat: 19g
Balsamic Beetroot, Squash & Kale Penne Pasta
Pasta lovers – try our winter veg penne! Starring seasonal veggies, like roasted butternut squash, beetroot, onions and kale. Simmer everything with herby tomatoes and aged balsamic. Then top with parsley for freshness and walnuts for crunch.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line 2 baking trays with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a peeler, a measuring jug & a sieve
Roast the veg
- Peel and halve the squash lengthways, discard the seeds, then cut into 2cm cubes
- Peel the onions and cut them into 6 wedges each. Quarter the beetroot
- Divide the squash, beetroot and onions between 2 lined baking trays, drizzle with 1 tbsp oil and season with salt and pepper
- Roast for 30-35 / air fryer 20-25 mins, until soft and golden
Get the pasta on
- Add the penne to the saucepan and boil for 7-8 mins, until cooked
- Drain, remove from the pan and set aside
Get your simmer on
- Reheat the empty saucepan with 1 tbsp oil on medium-high heat. Once hot, add the balsamic vinegar and garlic herb paste. Cook for 30 secs
- Add the passata, stock powder and 100ml water
- Simmer for 8-10 mins, until the sauce has thickened and reduced
- Roughly chop the parsley and walnuts
Last bit
- Remove the woody stalks from the kale
- In the final 6 mins of roasting / air fryer 4 mins, add the kale and beetroot to the baking tray and cook until crisp and golden
Plate up
- Stir the cooked veg into the tomato sauce, along with the penne and half the parsley. Season with salt and pepper
- Serve the pasta in bowls and garnish with the walnuts and remaining parsley
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