In addition to being packed with protein, fibre, and many other nutrients, this comforting pasta dish requires less than an hour of prep and cooking time from start to finish. Parsnips, beets, carrots and butternut squash are tossed in a mixture of balsamic vinegar, mustard, honey, garlic and spices, and are then roasted to a tender perfection. These hearty veggies pair well with the creaminess of the goat cheese, while the walnuts add a nice crunch to the mix.

Whole-wheat-speghetti-w-roasted-root-veg-061-Edit (1)

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves: 6

1/3 cup olive oil
1/4 cup balsamic vinegar
3 Tablespoon Dijon mustard
1 Tablespoon honey
4 cloves garlic, minced
4 teaspoon finely chopped fresh rosemary
1 tsp salt
1/2 teaspoon freshly ground pepper
2 large carrots, peeled and cut into chunks
2 large parsnips, peeled and cut into chunks
1 red onion, cut into chunks
2 cups butternut squash chunks
4 beets, peeled and cut into wedges
1/2 cup chopped fresh parsley
1 pound whole-grain spaghetti
1/2 cup crumbled goat cheese
1/2 cup chopped toasted walnuts


  1. Preheat oven to 425°F.
  2. Whisk oil with vinegar, mustard, honey, garlic, rosemary, salt and pepper. Measure out half and set aside.
  3. Toss remaining with carrots, parsnips, red onion and squash. Arrange on a foil-lined tray. Add beets to the same bowl and toss until evenly coated in the residual oil mixture.
  4. Arrange on one side of the baking sheet. Roast, tossing occasionally, for 45 minutes or until tender.
  5. Meanwhile, prepare spaghetti according to package directions. Reserve 1 cup cooking liquid and drain well.
  6. Toss with reserved oil mixture and as much of the cooking liquid need to achieve desired consistency.
  7. Garnish with goat cheese and walnuts.