Parsnip and Walnut Pesto Pasta Recipe

If you’re looking for a fresh twist on classic pesto pasta, this parsnip pesto pasta with Walnuts is the perfect dish. The creamy roasted parsnips pair beautifully with the rich, nutty walnut pesto, creating a flavourful meal that’s both comforting and unique. Whether you’re craving a quick weeknight dinner or a crowd-pleasing meal for a special occasion, this dish is sure to satisfy.

Ingredients for Parsnip Pesto Pasta with Walnuts (Serves 2):

200g parsnips, peeled and cut into small cubes
2 tablespoons olive oil
150g pasta (penne or spaghetti work well)
Sea salt and pepper, to taste

For the Walnut Pesto:

50g walnuts, toasted
1 clove garlic, minced
30g Parmesan cheese, grated (or nutritional yeast for a vegan version)
25g fresh basil leaves
50ml olive oil
Juice of half a lemon
Sea salt and pepper, to taste

To Serve (Optional):

Chopped fresh parsley
Extra Parmesan cheese
Crushed walnuts

Method:

1. Roast the Parsnips:
   Preheat your oven to 200°C (180°C fan). Toss the cubed parsnips in olive oil, salt, and pepper, and spread them out on a baking tray. Roast for about 20 minutes until they are golden and tender.
2. Cook the Pasta:
   While the parsnips roast, cook your pasta according to the package instructions. Don’t forget to reserve a little pasta water before draining.
3. Prepare the Walnut Pesto:
   In a food processor, blend the toasted walnuts, garlic, Parmesan cheese (or nutritional yeast), fresh basil, olive oil, lemon juice, salt, and pepper. Process until smooth. Add a splash of reserved pasta water if you prefer a looser consistency.
4. Combine Everything:
   In a large bowl, toss the cooked pasta with the walnut pesto. Add the roasted parsnips and gently mix. If the pesto is too thick, add a bit more pasta water to loosen it.
5. Serve:
   Divide the pasta between two plates. Garnish with fresh parsley, extra Parmesan cheese, and crushed walnuts for added texture and flavour.

Tips for the Perfect Parsnip Pesto Pasta with Walnuts:

For extra creaminess, stir in a spoonful of crème fraîche or plant-based yoghurt before serving.

This dish pairs beautifully with a crisp green salad or some garlic bread for an extra indulgence.

Also, these veggies go well with parsnip and Parmesan gratin. Leeks, carrots, celeriac, butternut squash and spinach.

For more delicious pasta recipes, check out my blog post on easy vegetable pasta bake.

Try this parsnip walnut pesto pasta today and enjoy a comforting, healthy meal that’s packed with flavour. Let me know your thoughts in the comments below!

The star of the show — Casa Adora

This recipe is part of my Pasta Recipes collection. It joins a growing collection of pasta dishes — from quick weeknight suppers to slow-cooked ragù and baked Italian classics — in my complete Pasta Recipes hub.

Wonky photos, proper pasta, genuine adventures — The Flexible Chef