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
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
Prep: 10 minutes
Cook: 30 minutes
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
Ingredients
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.
