Paleo Pasta by John Chatham

Author:John Chatham
Language: eng
Format: epub
Publisher: Rockridge University Press

Roasted Root Vegetable Pappardelle

Tender, sweet root vegetables paired with a delicious Paleo pasta make a healthful meal that is wonderfully hearty in the winter months. Feel free to use whatever veggies you happen to have on hand, although the variety here is particularly successful. This dish makes excellent use of leftover vegetables from a previous meal; simply reheat and toss with the cooked pasta.

• 1 medium turnip, peeled and cut into bite-sized pieces

• 1 medium parsnip, peeled and cut into bite-sized pieces

• 1 medium beet, peeled and cut into bite-sized pieces

• 1 medium sweet potato, peeled and cut into bite-sized pieces

• 2 tablespoons olive oil

• 1 teaspoon dried thyme

• 1 recipe Paleo Pasta Dough, cut into long, wide noodles

• ¼ cup walnuts, chopped and toasted

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