Remember last Monday when I said I lost the photos for this taco pasta dish?
Well, the next day, I found them, buried deep within my Dropbox! I guess I must’ve dragged and dropped carelessly.
I’m thrilled, because this easy taco pasta with celeriac noodles is sinfully good.
While this dish comes together in 30-35 minutes, it doesn’t taste that way. It tastes like a true bowl of cheesy, indulgent taco filling. Since it’s wintertime and tomatoes aren’t growing in most gardens, I chose to use canned tomatoes (drained first.)
However, if you prefer to use fresh tomatoes, substitute in 2 cups of freshly chopped tomatoes. You’re probably going to want to make this year-round, so remember that tip during the summertime!
If you don’t have easy access to celeriac in your grocery stores or farmer’s markets, you can substitute other vegetables, such as carrots, sweet potatoes, butternut squash and kohlrabi. I’d avoid using zucchini, only because it will quickly thin out the cheese with its moisture and leave you with a less-gooey, cheesy consistency (it will be more runny.)
I chose celeriac noodles for this recipe, because when they’re boiled, they become like egg noodles and they’re soft and light. When topped with the taco mixture, the noodles become velvety like a bowl of mac and cheese.
And then the olives and avocado are the cherry on top.
This is definitely a winner for your #30DaysInspiralized challenge, if you’re partaking!
Have you ever tried boiling celeriac noodles? What’s your favorite way to cook spiralized celeriac?
Nutritional Information & Recipe
Easy Turkey Taco Celeriac Pasta
- 1 large celeriac
- ½ tablespoon extra virgin olive oil
- 1 garlic clove finely minced
- ½ cup diced white onion
- ½ diced red bell pepper
- ½ jalapeno seeded, diced
- ½ pound lean ground turkey meat
- salt and pepper to taste
- 1 14.5 oz can diced tomatoes drained
- ½ cup quartered olives
- 1/2 cup chicken broth low sodium
- ½ cup organic cheddar cheese
- 1 tablespoon minced cilantro to garnish
- ½ avocado sliced into strips
- For the taco spices:
- ¼ tsp cayenne pepper
- 1 tsp chili powder
- ¼ tsp garlic powder
- ½ tsp paprika
- ½ tsp smoked paprika
- ½ tsp onion powder
- ¼ tsp cumin
- ¼ tsp oregano
- salt to taste
- Bring a large saucepan filled halfway with water to a boil.
- While waiting for water to boil, peel and spiralize the celeriac, using Blade B. Trim the noodles.
- Once boiling, add in the celeriac noodles and cook for 2-3 minutes or until al dente. Drain and set aside.
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic, onions, bell pepper, and jalapenos, cooking for 3-5 minutes or until onions turn translucent. Then, push the mixture to the side of the pan and add in the ground turkey.
- Cook the turkey until it’s completely browned, about 5-7 minutes. Then, mix veggies and turkey together in the skillet and season with taco spices and salt and pepper. Add in the tomatoes, olives and stir for 1 minute. Then, add in the chicken broth and cook for 5 minutes or until most of the broth reduces.
- Stir in the cheddar cheese and keep stirring until cheese melts. Remove from heat. Divide to celeriac into two bowls and top with equal amounts of the sauce. Garnish with cilantro and serve with avocado slices.