Easy Turkey Taco Celeriac Pasta

gluten freemeat & poultry
Easy Turkey Taco Celeriac Pasta

Easy Turkey Taco Celeriac Pasta

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.

Easy Turkey Taco Celeriac Pasta

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!

Easy Turkey Taco Celeriac Pasta

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.

Easy Turkey Taco Celeriac Pasta

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

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 3


  • 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.

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Sandra says:
Sounds delicious! I don't have the celeriac but do have butternut squash available....I appreciate you always offering alternatives for some of the ingredients (as well as additions-such as proteins-for those of us able to partake).
Scarlett says:
Would Jicama work?
tina says:
Can't wait to try this one!! How much chicken broth is supposed to be added?
Cindy says:
Sounds delicious and I am anxious to try celeriac! You mentioned adding in chicken broth to the mixture but I didn't see the amount in the recipe. Can you tell me how much? I'm becoming addicted to spiralizing! Thanks for the introduction to a fun way to cook!
Bonnie Miller says:
Just a clarification... Is this two or three servings? The nutritional info says three, but the directions say to divide into two bowls. Sounds delicious though!
Gabby says:
What is concidered to be a 'large celeriac' they look so small. The ones I purchased are around the size of a small orange, is that large? Love your site but am kicking myself that I purchased my Spiralizer about a month ago wish I would have waited to purchase yours...hmm maybe I will have to give mine to my sister! :)
Bella K says:
This is going on to the weeks meal plan ASAP!!!! Thank you for always making suggestions for alternatives to use and not to substitute. I'm excited to try celeriac!
Stacey says:
Please make us one of you amazing videos of seeing you spiralize a celeriac for us! PLEASE!!
Ali Maffucci says:
Coming soon, definitely!
Angela says:
Looks delish! Can't wait to make this, probably this weekend.
Beth B says:
I, too, would love to know the size of celeriac and if jicama would be a good substitute. I also have one of the old Paderno spiralizers and now want one of yours!!!
I'm glad you found these! It looks and sounds delicious!
Any tips on spiralizing celeriac ? I'm not having luck at all!
Peg Adams says:
Suggestion for the future Ali--I don't know what a celeriac looks like or what it tastes like. We have many fresh veggies here in Arizona but must travel far and wide to find anything the least bit exotic....so a photo of one before it is spiralized would help! I would have to go to a gourmet food store to find it.
Ros says:
Absolutely gonna try this recipe. It look very delicious. Thanks Ali.
Lori says:
I made this for dinner last night. I used butternut squash (I steamed it instead of boiling) instead of celeriac, which my market didn't have. It was so delicious, a very nice spice flavor, definitely flavorful but not too spicy (is there such a thing?!) This is something I will make again and again!
Nancy B. says:
This looks great - I'm testing both celeriac and rutabaga for the noodles. I'm planning a dinner party for my book group and am wondering how I can spiralize earlier in the day. Would I cook the noodles and then put them in the frig and then heat them up with the sauce?
Ali Maffucci says:
This post will help: http://www.inspiralized.com/meal-planning-with-spiralized-vegetables/
Anonymous says:
Thanks, Ali.
Kimberly says:
I want to let you know, that every recipe of yours that I make, including this one, my husband says, "Wow, I can't wait until you make this again." Thank you for all that you do.
Shannon says:
Wow! This was amazing- my first time ever eating celery root. I was skeptical because it smelled so strong of celery, but didn't taste at all so strong. I used tvp crumbles instead of turkey and topped with sour cream. My husband said it tasted like a healthy hamburger helper from childhood. I served it to my 7 and 9 year old in a taco topped with shredded cheese and sour cream and they didn't even realize what they were eating. Thank you- your recipes are awesome! I am soooo in love with inspiralizing!!
Ali Maffucci says:
I am so happy to hear that!! What a victory, thanks for leaving this comment!
Lindsay Manzella says:
Just made this tonight! So yummy! My turkey came in a 400g package (.88 lbs), so I used the whole thing and kept the rest of the recipe the same. I had enough of the taco meat to divide into 4 portions and my one (large? regular?) celeriac I divided into two portions. So I'll take another portion of this meal for lunch tomorrow and do something else with the leftover taco meat.
Carly Glazer says:
Hi Lindsay! Sounds awesome! Thanks for sharing!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.