I love to use my spiralizer to create some beautiful and low-calorie vegetable pasta dishes such as this zucchini pasta, butternut squash pasta, zucchini ribbon salad. Since turnip is one of my favourite vegetable, I decided to try turning it into pasta. Turnip is a pretty hard vegetable, but it passed the spiralizer test without any trouble! I was so happy to get those bright yellow noodles!
This delicious pasta is topped with a simple vegan Alfredo sauce and crispy brussel sprouts.
- 1 medium turnip, peeled
- 1 tablespoon grapeseed oil
- 15-20 brussel sprouts
- 1 tablespoon grapeseed oil
- 2 cloves garlic, minced
- 2 tablespoon white vinegar
- 2 cups vegan alfredo sauce
- Preheat oven at 400 degrees F.
- Spiralize the turnip using the small noodle blade of a spiralizer. Turnip is a hard vegetable so make sure it is well secured on your spiralizer to facilitate the process.
- Toss grapeseed oil over turnip noodles and mix until noodles are evenly coated.
- Bake the noodles on a parchment paper line baking sheet for 20-22 minutes, or until the turnip is al dente.
- Wash brussel sprouts and remove the stems and outside leaves.
- Cut the sprouts into quarters.
- Place grapeseed oil in a frying pan over medium heat and cook the brussel sprouts for about 5 minutes.
- Add garlic and vinegar. Cook for another 5 minutes.
- Incorporate the vegan alfredp sauce and cook on low heat for 5-10 more minutes. If you see that the sauce is too thick, you can add water to make it creamier. To do this recipe, I added ½ cup water, but the amount will depend on the original thickness of your alfredo sauce.
- Serve the sauce over a bed of roasted turnip pasta.
lori t says
Made this. Very tasty. Had it on combo of spaghetti squash and spiralized rutabaga. Very satisfying. Love how vinegar is in there- great flavour for brussel sprouts.