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

Root Vegetable Penne Pasta

By Stonyfield

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: 50 mins

Level: Easy


Prep: 10 mins

Cook: 30 mins

Yields: 6 Servings

    Ingredients

  • 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

directions

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.

make it with yogurt instead and SAVE $1.50!