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Root Vegetable Penne Pasta

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
Ready in: Level: Easy
Prep: Cook: Yields: 6 Servings


  • 6 carrots peeled and chopped
  • 4 parsnips peeled and chopped
  • 1 turnip or rutabaga (peeled and chopped)
  • 3 T olive oil (divided)
  • 2 t soy sauce
  • 10 oz penne pasta cooked
  • 1 1/2 T apple cider vinegar
  • 1 T Dijon mustard
  • 1 t salt
  • 1/2 t pepper
  • 1 c Stonyfield Organic Low Fat Plain Yogurt
  • 1 T fresh parsley


Step 1

Preheat oven to 400°.

Step 2

Place vegetables in a medium-size mixing bowl and toss together with 1 tablespoon of olive oil and soy sauce.

Step 3

Arrange vegetables on a baking sheet and cook for 25-30 minutes.

Step 4

In the meantime, prepare pasta according to package instructions.

Step 5

In a small bowl, whisk together remaining olive oil with cider vinegar, Dijon mustard, salt, pepper and yogurt, and set aside.

Step 6

Once pasta is cooked, drain and rinse under hot water.

Step 7

Return pasta to pot and add root vegetables, parsley and yogurt mixture, fold to coat pasta and vegetables with sauce.


Calories: 280, Calories from Fat: 70, Total Fat: 8g, Saturated Fat: 1.5g, Sodium: 660mg, Total Carbohydrate: 46g, Dietary Fiber: 8g, Sugars: 14g, Protein: 7g, Vitamin A: 210%, Vitamin C: 60%, Calcium: 15%, Iron: 10%