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

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By Stonyfield

• Vegetarian
• Main Dishes
• Thanksgiving
• Italian
• Pasta
• Fall

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 minutes

Level: Easy

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Prep: 10 minutes

Cook: 30 minutes

Yields: 6 Servings

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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.