Few dishes are more comforting than a big bowl of spaghetti. But the old standard needs an upgrade every once in a while. Pack whole grain nutrition and gourmet flair into your next serving with this recipe. Simply top a bed of nutty and nutritious spelt noodles with saffron-roasted turnips and dried mushrooms. You can’t really go wrong with a dish served in a bowl, can you?
Spelt Pasta with Roasted Turnips and Mushrooms
Ingredients
1 (10-ounce) large turnip, peeled and cut into small cubes
4 oz. spelt spaghetti (can use whole grain or gluten-free pasta of choice)
1 oz. dried, mixed wild mushrooms
¼ tsp. salt, plus more to taste
¼ tsp. (hefty pinch) saffron
½ cup recently boiled water
2 Tbsp. extra-virgin olive oil, divided
1 Tbsp. balsamic vinegar
Fresh rosemary needles, to serve
Directions
- Preheat oven to 400 degrees F.
- Toss turnips with 1 tablespoon of olive oil, saffron and salt. Roast on a large-rimmed baking sheet for 30-35 minutes. Turnips should be tender and golden when done.
- In a large bowl, soak mushrooms with boiling water for 15 minutes.
- Cook pasta according to package directions. Once cooked, drain water and add pasta back to pot.
- Add remaining 1 tablespoon of oil to pot, along with roasted turnips, mushrooms (including the soaking water) and balsamic vinegar. Add additional salt, if desired.
- Garnish with rosemary needles. Serve hot.