Balsamic Beetroot, Squash & Kale Penne Pasta

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Sulphites, Nuts

May Contain: Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	128Kcal	529Kcal
	536kJ	2214kJ
Fat	4.5g	19g
of which saturates	0.7g	3.0g
Carbohydrates	19g	78g
of which sugars	4.1g	17g
Protein	3.0g	12g
Salt	0.34g	1.4g
Fibre	2.2g	9.1g

Back

Vegan Prep in 10 8 plants Low sat fat

Balsamic Beetroot, Squash & Kale Penne Pasta

Prep time: 10 mins

Total time: 35 mins

Cuisine: French

Food group: Vegan

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.

Cooking Instructions

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.

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