15 Minute Root Pasta
15 Minutes to Full
Eating healthy on the fly without meal prep can be a pain. Recipes like this one are musts to keep the sanity for go-days. PROTIP: Add grilled chicken to this meal for a hearty non-vegan win.
Black Forbidden Noodles
1/2 Small Butternut Squash
2 Thin Slices of Purple Onion (Sliced not Chopped)
2 Turnip Roots
1 Fennel Stalk
2 Tbsp Olive Oil
2 Tsp Black Lava Salt
3 Tsp Cayenne Pepper
1/2 Tbsp Smoked Paprika
3 Cups Vegatable Broth
1 Sage Leaf
1 Tsp Coconut Oil
Melt Coconut oil in saucepan on low heat. Add sage leaf and stir for a minute. Remove Sage Leaf and top your dish with it!
Chop turnips, Fennel, and Butternut Squash (Peel On) | Line a deep dish with Parchment Paper. Lay your veggies flat on the paper. Slice your Purple onions and then slice them again into halves. Separate the moon sliced layers and sprinkle them on top of your other vegetables.
Mix 2 Tbsp of Olive Oil with 1 Tsp Black Lava Salt, 3 Tsp of Cayenne Pepper, 1/2 Tbsp of Smoked Paprika. Whisk well and drizzle over vegetables.
Preheat your oven to Broil on high. While the oven preheats, place 2 1/2 cups of Vegetable Stock in a medium pot and bring to a boil. Toss in your noodles and one tsp of Black Lava Salt. Boil until tender and strain. Save the broth.
Pour 1/2 cup of remaining vegetable broth into the corner of your vegetable pan (so you don't wash off the oil drizzle.) Place Veggies in the oven to broil for 10 minutes (or until tender.)
Top your pasta with the veggies. Pour on saved broth to preference, using a bowl if needed to contain excess broth. Top the dish with sage leaf if desired. Enjoy!