Make pasta night a little bit lighter and extra delicious with this Parsnip Yogurt Alfredo recipe from Danny Seo! By swapping out heavy ingredients with yogurt, you can cut the calories and fat almost in half! Yogurt is also an ingredient saver when you don’t have heavy cream or enough butter in the fridge 🙂

Penne with Parsnip Yogurt Alfredo

Go to recipes

By Danny Seo

• Side Dishes
• Main Dishes
• Italian
• Other
• Pasta
• Winter
• Valentine's Day

Make pasta night a little bit lighter and extra delicious with this Parsnip Yogurt Alfredo recipe from Danny Seo! By swapping out heavy ingredients with yogurt, you can cut the calories and fat almost in half! Yogurt is also an ingredient saver when you don’t have heavy cream or enough butter in the fridge 🙂

Ready In: 50 minutes

Level: medium

---

Prep: 30 minutes

Cook: 20 minutes

Yields: 4 servings

Print Recipe

Ingredients

Acorn Squash Rings:
• 1 acorn squash
• 1 small bunch sage
• 1/2 tsp sea salt
• 2 Tbsp olive oil, more for garnish
• 1/4 tsp black pepper, for garnish


Parsnip Yogurt Alfredo:
• 3 medium parsnips (approximately 1 pound)
• 1 LB organic penne
• 1 + 1/2 c Stonyfield Organic Whole Milk Smooth & Creamy Plain Yogurt
• 1/4 tsp ground nutmeg, more for garnish
• 3 cloves garlic
• 1/4 c nutritional yeast
• 2 + 1/2 tsp sea salt

directions

Acorn Squash Rings:

Step 1

Preheat oven to 400° F.

Step 2

Remove stems and seeds and slice acorn squash into ½ inch slices.

Step 3

Destem sage. Mince sage leaves (approximately 2 tablespoons) and toss with squash rings, salt and olive oil.

Step 4

Arrange rings in a single layer on a parchment-lined baking tray and bake for 15 minutes or until golden and tender.

Step 5

Serve warm with parsnips yogurt Alfredo penne.

Parsnip Yogurt Alfredo:

Step 1

Peel and roughly chop parsnips. Add parsnips to medium pot, fill halfway with water, and bring to a boil. Cook for 8 to 10 minutes, or until tender.

Step 2

Using a slotted spoon, remove parsnips and place in a blender. Use remaining water to cook penne at a rolling boil for 8 to 10 minutes, or as specified on the package, until slightly al dente.

Step 3

Add Stonyfield yogurt, nutmeg, garlic, nutritional yeast, and salt to parsnips in blender. Blend until smooth.

Step 4

Toss hot pasta with Alfredo sauce and garnish with acorn squash rings, additional nutmeg, ground pepper, and olive oil.