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Roasted Root Pasta with Fall Tehina Sauce

Roasted Root Pasta with Fall Tehina Sauce by Vine Dining
2013-11-30 05:17:04

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1 Box whole wheat fusilli
1 C carrots, cut in small ovals
1 C butternut squash, cubed
2 tsp oil
dash of cinnamon
3 leaves of kale
half lemon, juiced
1/3 C Soom Foods Tehina
2/3 C water
¼ inch ginger, minced
1 clove garlic, minced
½ tsp cinnamon
½ tsp sea salt
2 TBSP pumpkin seeds

Cook pasta according to directions
Roast carrots and squash in oil and sprinkle with cinnamon at 425 degrees for 25 minutes
De-stem kale leaves, rip in into small pieces and massage with lemon juice until “cooked”
Once pasta, carrots, squash, and kale are cooked, mix together in large bowl
In a separate bowl, mix sauce ingredients
Toss pasta with sauce until well coated
Garnish with pumpkin seeds

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By Sara Glassman
Adapted from Vine Dining
Adapted from Vine Dining
Soom Foods

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