Caramelised Parsnip Penne | Quick Autumn Pasta

Toast the walnut kernels in a dry pan over medium heat for 2-3 minutes until fragrant, then transfer to a plate and roughly chop.

Clean and peel the parsnips, quarter them lengthwise, then cut into thin (approx. 3-4 mm) slices or half-moons. Finely crush the garlic cloves and pick the fresh sage leaves from their stems.

Heat the extra virgin olive oil and half of the butter (20 g) in a wide, deep frying pan. Add the sliced parsnips, season lightly with salt and pepper, then sauté over medium heat for 8-10 minutes until the edges caramelise to a beautiful golden colour and soften.