Turmeric Root Veggie Pasta Bake

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I’ve been trying to expand my horizons in the kitchen when it comes to seasonal ingredients + savory main course dishes. I’ve learned the brilliance of fresh herbs combined with seasonal veggies, which is reflected by this dish! So grab all the root veggies you can find at the supermarket or farmer’s market, a couple pots + a peeler!

Further Food Nutritionist Commentary:

Turmeric has gained a lot of popularity recently, as its role as an anti-inflammatory is being studied. You can buy it fresh, or dried as a powder. Turmeric is a great addition to many savory dishes. This meal is high in unsaturated fats, which are good for your heart and lower your total and LDL (bad) cholesterol. This pasta bake is also high in vitamin A, which is found in your orange, yellow, red, & dark green vegetables. Vitamin A plays a key role in vision, as well as the immune system.

Consider using whole wheat penne for this recipe, as it contains more fiber than regular penne. This meal is very high in carbohydrate. If you are an individual with diabetes, be mindful of portion size and balance out your meal with a salad or other non-starchy vegetable.

By Alex Lane MS, RDN/LD

Turmeric Root Veggie Pasta Bake

  • Prep Time: 10-15mins
  • Cook Time: 25 mins
  • Servings: 2

Ingredients

6-8 ounces of penne

1 sweet potato (peeled and chopped)

1 parsnip (cubed)

1 red onion (peeled and diced)

1 carrot (diced)

1 package of pre cooked, roasted beets

1 cup veggie broth

1 tablespoon fresh rosemary

2 tablespoons ground turmeric or 2 teaspoons of Daily Turmeric Tonic

1 tablespoon olive oil

salt/pepper (to taste)

Instructions

  1. Preheat oven to 400 degrees F and bring a large pot of water to a boil with a generous pinch of salt.
  2. Add chopped sweet potato to pot of boiling water and allow to cook for about 15-18 minutes, until sweet potato is soft.
  3. Place parsnip, carrot + red onion into a baking sheet with olive oil, salt & pepper. Roast for about 15 minutes until veggies are soft.
  4. Remove sweet potato from water + place in a large mixing bowl (leave the water boiling).
  5. With a fork, mash the sweet potato + add turmeric along with a bit of salt + pepper.
  6. Cook the penne in the boiling water for about 9 minutes, until al dente.
  7. Drain the pasta, leaving about 1/2 cup of the pasta water.
  8. Add veggie stock + sweet potato mash to the pasta water and stir until well combined.
  9. Add pasta + toss until penne is covered.
  10. Slice the beets + top the vegetable/pasta mixture with the beets.
  11. Bake in oven for an additional 5 minutes.
Preheat oven to 400 degrees F and bring a large pot of water to a boil with a generous pinch of salt. Add chopped sweet potato to pot of boiling water and allow to cook for about 15-18 minutes, until sweet potato is soft. Place parsnip, carrot + red onion into a baking sheet with olive oil, salt & pepper. Roast for about 15 minutes until veggies are soft. Remove sweet potato from water + place in a large mixing bowl (leave the water boiling). With a fork, mash the sweet potato + add turmeric along with a bit of salt + pepper. Cook the penne in the boiling water for about 9 minutes, until al dente. Drain the pasta, leaving about 1/2 cup of the pasta water. Add veggie stock + sweet potato mash to the pasta water and stir until well combined. Add pasta + toss until penne is covered. Slice the beets + top the vegetable/pasta mixture with the beets. Bake in oven for an additional 5 minutes.

Nutrition Information

Per Serving:  Calories: 381; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 314mg; Potassium: 459mg; Carbohydrate: 69g; Fiber: 8g; Sugar: 12g; Protein: 10g

Nutrition Bonus: Vit A: 168%; Vit C: 33%; Iron: 25%

Boost immunity with Daily Turmeric Tonic

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