Our whole family enjoys hiking on cool autumn days, and there's nothing like coming home afterwards to a warm, hearty dish like this one. With an earthy, tangy taste, this autumn meal is both delicious and satisfying. -Meg
| 6 | carrots peeled and chopped | |
| 4 | parsnips peeled and chopped | |
| 1 | turnip or rutabaga (peeled and chopped) | |
| 3 | tbsp | olive oil (divided) |
| 2 | tsp | soy sauce |
| 10 | oz | penne pasta cooked |
| 1 1⁄2 | tbsp | apple cider vinegar |
| 1 | tbsp | Dijon mustard |
| 1 | tsp | salt |
| 1⁄2 | tsp | pepper |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 1 | tbsp | fresh parsley |
Preheat oven to 400°.
Place vegetables in a medium-size mixing bowl and toss together with 1 tablespoon of olive oil and soy sauce.
Arrange vegetables on a baking sheet and cook for 25-30 minutes.
In the meantime, prepare pasta according to package instructions.
In a small bowl, whisk together remaining olive oil with cider vinegar, Dijon mustard, salt, pepper and yogurt, and set aside.
Once pasta is cooked, drain and rinse under hot water.
Return pasta to pot and add root vegetables, parsley and yogurt mixture, fold to coat pasta and vegetables with sauce.