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.
Chestnut, raisin & smoky tempeh pasta
Does it get more Christmassy than chestnuts? Roast 'em with apple, sage and tempeh, then stir through penne for a speedy, festive pasta feast that’s 100% vegan. And 100% delicious.
Prep in 10
5 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh sage
- 80g sliced kale
- 40g raisins (Raisins, Sunflower Oil)
- 80g pre-cooked chestnuts
- 2 apple
- 4 shallot
- 4 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- ½ tsp ground allspice (Pimento (Ground Allspice))
- 180g sizzling sweet & smoky rashers (Soya) (Tempeh 80% (Soya beans, water, tempeh culture (rice flour, inoculum)), water, rapeseed oil, spice mix (onion powder, paprika, tomato powder, smoked paprika, smoked salt, bay), non refined rice syrup, natural flavours, salt, cider vinegar, colour: red beetroot)
- 3 garlic clove
- 250g brown rice penne (Eggs)
Nutritional Information
Calories: 516
Protein: 16g
Carbs: 77g
Fat: 15g
Chestnut, raisin & smoky tempeh pasta
Does it get more Christmassy than chestnuts? Roast 'em with apple, sage and tempeh, then stir through penne for a speedy, festive pasta feast that’s 100% vegan. And 100% delicious.
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Cooking Instructions
- Preheat the oven to 220C/ fan 200C / gas mark 7. Boil a kettle.
- Roughly dice the shallot. Finely slice the garlic. Dice the apple into 1cm cubes (discard the core). Roughly chop the chestnuts, tempeh and sage leaves (remove the stalks). Add everything to a large, lined baking tray.
- Add the allspice, vinegar and 2 tbsp oil to the tray. Season with sea salt and black pepper, then mix everything together. Remove the kale leaves from their stalks and roughly chop. Bake the tray for 10 mins, until beginning to turn golden brown, then add 100ml water and stir. Scatter the kale over the vegetables and return to the oven for a further 10 mins.
- Half-fill a large saucepan with boiling water and add a pinch of sea salt. Add the penne and boil for 6 mins, then drain.
- When the vegetables are done, tip the drained pasta straight onto the tray and add the raisins. Mix well and serve.
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