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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
Steps
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