Root Vegetable Penne Pasta

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6 carrots peeled and chopped

4 parsnips peeled and chopped

1 turnip or rutabaga, peeled and chopped

3 tablespoons olive oil, divided

2 teaspoons soy sauce

10 ounces penne pasta cooked

1 1/2 tablespoon apple cider vinegar

1 tablespoon Dijon mustard

1 teaspoon salt

1/2 teaspoon pepper

1 cup Stonyfield Organic Low Fat Plain Yogurt

1 tablespoon fresh parsley

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