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.
Sage & Walnut Pesto Pasta with Parsnips
Try this wintery twist on classic pesto pasta. Make your own pesto with antioxidant-rich walnuts and earthy sage. Toss through fibre-packed brown rice penne then yoghurt and nutritional yeast to make it silky and creamy. Don't forget the roasted parsnips and grated courgette for added vitamins.
Prep in 10
Low sat fat
Serving size
Ingredients
- 250g brown rice penne (Eggs)
- 2 x of fresh sage
- 2 parsnip
- 4 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 2 tbsp maple syrup
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 2 courgette
- 40g walnuts (Nuts)
- 4 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 tbsp apple cider vinegar
- 100g kale
Nutritional Information
Calories: 605
Protein: 14g
Carbs: 69g
Fat: 30g
Sage & Walnut Pesto Pasta with Parsnips
Try this wintery twist on classic pesto pasta. Make your own pesto with antioxidant-rich walnuts and earthy sage. Toss through fibre-packed brown rice penne then yoghurt and nutritional yeast to make it silky and creamy. Don't forget the roasted parsnips and grated courgette for added vitamins.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the parsnips into 1cm thick batons (peel optional). Place on a lined baking tray and toss with 1 tbsp oil, half the maple syrup, a pinch of sea salt and black pepper. Roast for 15 mins.
- Bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked. Drain, then return to the saucepan.
- Coarsely grate the courgettes into a mixing bowl. Pick the sage leaves from the stalks and roughly chop. Add to the mixing bowl along with the cream, pesto, nutritional yeast, vinegar, remaining maple syrup and 1 tbsp olive oil. Mix to combine.
- After 15 mins of roasting, remove the tray from the oven. Add the kale to the tray then return to the oven. Roast for another 4-5 mins, until the kale is crisp and the parsnip is soft.
- Roughly chop the walnuts. Add the courgette mixture, roasted kale and parsnips to the saucepan with the penne. Cook on medium heat for 1-2 mins, until piping hot. Season with sea salt to taste.
- Serve the penne in bowls and garnish with walnuts.
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