There's nothing like coming home to a warm, hearty dish like this one. With an earthy, tangy taste, this autumn meal is both delicious and satisfying.
|6 carrots, peeled and chopped||1 1/2 tablespoons apple cider vinegar|
|4 parsnips, peeled and chopped||1 tablespoon Dijon mustard|
|1 turnip or rutabaga, peeled and chopped||1 teaspoon salt|
|3 tablespoons olive oil, divided||1/2 teaspoon pepper|
|2 teaspoons soy sauce||1 cup organic low-fat plain yogurt|
|10 ounces penne pasta, cooked||1 tablespoon fresh parsley|
Preheat oven to 400°F. Place vegetables in a medium-size mixing bowl and toss together with 1 tablespoon of olive oil and soy sauce. Arrange vegetables on a baking sheet and cook for 25-30 minutes. In the meantime, prepare pasta according to package instructions. In a small bowl, whisk together remaining olive oil with cider vinegar, Dijon mustard, salt, pepper, and yogurt, and set aside. Once pasta is cooked, drain and rinse under hot water. Return pasta to pot and add root vegetables, parsley, and yogurt mixture, and fold to coat the pasta and vegetables with sauce.
Makes 6 servings.