Linguine with roasted carrots and sun dried mulberries


  • 1 Linguine Quinoa + Brown Rice bag
  • 1/2 cup sun dried mulberries
  • 2 carrots peeled and medium diced
  • 1 tbsp parsley minced
  • 2 1/4 tbsp olive oil
  • salt & pepper


  • Bring a large pot of salted water to boil and cook the pasta according to package instructions.
  • Preheat your oven to 400 F degrees.
  • Coat the carrots with 1/4 of olive oil, salt and pepper. Place the carrots on a tray covered with aluminum foil and place in the oven. Bake the carrots for 8-10 minutes.
  • Drain the pasta, add 2 tbsp of olive oil, baked carrots, sun dried mulberries and mix well. Serve and garnish with parsley. Enjoy!

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