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 Go to recipes By Stonyfield Vegetarian American Main Dishes 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 Print Recipe 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 1Preheat oven to 400°.Step 2Place vegetables in a medium-size mixing bowl and toss together with 1 tablespoon of olive oil and soy sauce.Step 3Arrange vegetables on a baking sheet and cook for 25-30 minutes.Step 4In the meantime, prepare pasta according to package instructions.Step 5In a small bowl, whisk together remaining olive oil with cider vinegar, Dijon mustard, salt, pepper and yogurt, and set aside.Step 6Once pasta is cooked, drain and rinse under hot water.Step 7Return pasta to pot and add root vegetables, parsley and yogurt mixture, fold to coat pasta and vegetables with sauce.
