Maple-roasted carrots and parsnips with pesto pasta

the perfect combo of sweet and savoury…

Prep | 10 mins

Cook | 30 mins (limited hands-on time)

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Vegan | Dairy-Free | Refined Sugar Free


450g carrots, peeled and cut lengthways into quarters (or halves for the smaller ones)

450g parsnips, as above

Maple Glaze:

4tbsp pure maple syrup

3tbsp olive oil

2tbsp wholegrain mustard

Sea salt and freshly ground black pepper, to taste

Pistachio Pesto Pasta:

250g pasta

3tbsp retained pasta water

Pistachio Pesto:

120ml extra virgin olive oil

1/2 lemon, juice and zest of

60g basil, leaves only

100g shelled pistachio nuts

30g vegan Parmesan, grated

Sea salt and freshly ground black pepper, to season


Preheat your oven to 220C

Whisk the Maple Glaze ingredients then add to a roasting tin. Tip in the carrots and parsnips and coat well. Roast for around 30 mins or until the veg is tender and caramelised with some char. Turn over halfway through and baste in the glaze. Now make the pesto. Add all ingredients to a blender in the order listed above and pulse to a coarse paste. Set aside

Flick on a full kettle and when the water’s boiled add it to a deep bottom pan with some salt and cook the pasta for around 10 mins (see packet instructions). It should be ready when the veg is done

When the pastas ready, drain and retain 3tbsp pasta water. Add back to the pan and toss with the pesto and the retained pasta water, which will loosen the pesto and help it stick to the pasta (because of the starch in the pasta water)

Portion into serving bowls and top with the glazed carrots and parsnips. Absolutely Delicious. Enjoy x

Published by misterrands


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