Garlic Mushroom and Leek Turnip Noodles

gluten freevegetarian
Garlic Mushroom and Leek Turnip Noodles

Garlic Mushroom and Leek Turnip Noodles

My grandparents’ make the best mushrooms. They’re essentially soaked in extra virgin olive oil and seasoned thoroughly with salt and pepper (which tastes like heaven.)

Whenever Thanksgiving comes around and my grandparents makes a big batch of mushrooms, I’m always the first to scoop them up.

Unfortunately, Lu doesn’t like mushrooms and therefore, I never make them at home. I don’t think I’ve ever bought mushrooms to make something other than for the blog and if you haven’t noticed already, I have very few recipes with mushrooms.

Garlic Mushroom and Leek Turnip Noodles

Well, Lu will eat mushrooms, he just really prefers not to and doesn’t like when he bites into a full mushroom. When they’re hidden in a veggie meatball or part of a ragu, he’s fine – but if they’re ever in their full glory as part of a salad or a pasta, for example, he pushes them to the side of his plate.

Alas, he was at his bachelor party late last week, so on Friday, I took the opportunity to cook with mushrooms and have leftovers for dinner! This meal made me realize how much I do miss mushrooms!

Garlic Mushroom and Leek Turnip Noodles

Garlic, mushroom sand leeks add such an earthy, savory flavor to this pasta dish that’s craveable. The parmesan cheese at the end melts into the soft turnip noodles and makes this dish velvety and delicious.

Turnip noodles on Blade C on the Inspiralizer creates flatter, linguine type noodles – almost like a rice noodle! I love this blade with turnips, because when the turnips cook, they soften and absorb flavor well.

Garlic Mushroom and Leek Turnip Noodles

Leeks are on fleek right now – such a great springtime vegetable that’s totally underrated! I love adding leeks to frittatas and pastas, they add lovely texture and mild onion-like flavor. They’re also a beautiful vegetable!

Don’t fear turnip noodles because of their potential bitterness – when they’re spiralized and cooked, the bitterness dissipates and you’re just left with the natural tastiness of turnips.

Do you like turnip noodles? What’s your favorite way to cook them?

Nutritional Information & Recipe


Garlic Mushroom and Leek Turnip Noodles

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 2


  • 1.5 tablespoon extra virgin olive oil
  • 1/4 cup diced sweet onions
  • 2 garlic cloves minced
  • 1 pinch red pepper flakes
  • 1 cup sliced leeks
  • 2 cups sliced baby portobello mushrooms or button mushrooms
  • 2 medium turnips peeled, Blade C, noodles trimmed
  • salt and pepper to taste
  • 1 tablespoon chopped parsley + more to garnish optional
  • 1/4 cup grated or shaved parmesan cheese to garnish


  • Place a large skillet over medium heat and add in 1/2 tablespoon of the olive oil. Once oil heats, add the onions, garlic and red pepper flakes. Let cook for 2 minutes or until onions begin to soften.
  • Add in the leeks and mushrooms and cook for 3-5 minutes or until mushrooms begin to wilt. Transfer the veggies to a plate and set aside. Then, add in the rest of the olive oil and then the turnip noodles. Season with salt and pepper and cook for 5-7 minutes or until turnip noodles are al dente or cooked to your preference. When done, add in the mushrooms and leek mixture, parsley and toss to combine.
  • Divide the pasta into bowls and top with parmesan cheese and garnish with parsley, if desired.


New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Karen Maffucci says:
Dinner tonight! Looks like fettuccine!
Mushrooms are one of my favorite foods which is crazy to me since I grew up hating them. This looks delicious! Happy Monday!
Carol says:
Remind me...which is blade C
Ali Maffucci says:
Carol - they are labeled on the Inspiralizer, but if you don't have the Inspiralizer, you can go to and scroll all the way to the bottom for the equivalents !
SK says:
It's the widest one Carol (Blade A on the "spiralizer). Apparently now all the recipes we save will be "incorrect" if we have the original spiralizer and, I would imagine, Ali will be writing all new recipes using her own creation. I guess just eyeball the "noodles" and go from there. There's going to be some confusion for sure.
Stephie G. says:
Meatless Monday here I come.
Lyn says:
This looks terrific...Saving to try next week after dental surgery...will be needing soft-like foods for a while. Thanks
Wow, I am trying this tonight! My husband doesn't like mushrooms either, but I make him pick them out! I think I will add chicken so he has more to eat.
I tried it last night and it got 5 stars from my husband and me. I added small broccoli florets and chicken chunks because I knew hubby would remove his mushrooms. Next time I want to try the yellow favorite veggie. Thanks, Alli, for taking the boredom out of my cooking!
Valerie G. says:
I have to say this recipe looks fabulous and I'll have to make this soon! Sadly, my spiralizer is packed for a move so I won't have access to it for a few weeks and I'm having withdrawals from not using it. :) I never liked mushrooms growing up because my mom didn't like them and didn't know how to cook them. In my quest to teach my daughter to learn about and love vegetables I've learned how awesome so many foods are that I never knew or liked before. And we love every single ingredient in this recipe! Turnips were the new veggie she picked out for us to try two weeks ago (she gets to pick out a veggie every trip to the store) and we realized we both love them. I hadn't even thought of making noodles out of them but now I can't wait to try them out. Thanks so much for sharing this with us.
Eileen says:
I loved your story! Try roasting brussel sprouts... A much hated veggie becuz they are often steamed. Yuck. Stick them in a plastic bowl with a little olive oil and cover with the lid. Shake. Ths gets them evenly coated with no fuss. Put in 400 degree oven. You will love.
Lorell says:
I haven't eaten turnips since I was a kid...but I remember loving them! I will be putting this on my family's menu this week. We just recently got a spiralizer, and I'm so glad I found your blog...I'm eating more veggies that I previously didn't care for. Spiralizing them really adds that little something. Thanks for the awesome meal ideas!
Mary Beth says:
Once again, Ali, you've provided a recipe I can't wait to make! One of the commenters mentioned adding chicken, and I think that's a great idea if you want more protein. Am I correct in thinking this would re-heat well for leftovers the next day?
Ali Maffucci says:
Yes, definitely!
Cheryl says:
Looks fabulous! Can I ask what brand spiralizer you use, these "noodles" look like fettuccini, all of my blades are make a spaghetti style noodle or a wide ribbon. Thank you for any info!
Eliza says:
This recipe looks amazing. Is blade C on your 4-blade spiralizer the equivalent to blade B on a 3-blade spiralizer? My 3-blade spiralizer's blade C makes really thin noodles... I should probably just buy your spiralizer ha ha!
Anna says:
This looks wonderful! I may try this for dinner tonight as I already gave mushrooms sitting around. I am so tempted to purchase an inspiralizer! My psdern is only a year old so I was going to wait but I broke my clavicle a couple weeks ago and only have one hand to cook with :(. The poor suction is driving me crazy!
Karen says:
Ali, I LOVE this recipe! I was wondering why the mushrooms were so 'neglected' in your recipes- now I know! I love the earthy flavor the add to a dish! Crimini, oyster, portobello, shitake- I'll take them all! I know not everyone shares my (our!) love for them, but I would like to see some more recipes with mushrooms. Yum!
We tried rutabaga noodles last week and we loved it, even though we're really not fans of its taste normally! I wonder if it would be the same with turnips. I'm definitely going to try the recipe soon, I love mushrooms! And I agree, leeks are totally underrated, they're super yummy! Xx
MPaula says:
I love mushrooms and use them often. Many years ago I went to a (temporary) mushroom museum and learned a lot. One of the things I learned was never to eat more than 1 raw mushroom a day. I am sure there was a reason given but I don't remember that. For years the only raw mushroom I ate was a slice or 2 when I was preparing them. More recently I subscribed to the Mushroom Council of Canada. When I asked about such a restriction, I was told that they allow up to 4-5 raw mushrooms per day. I am not that fond of turnips but I love rutabaga so I would use that in this recipe. It is making my mouth water!
John G says:
I followed this to the letter and it was fantastic! I use a wok and find that moisture form zoodles and such can be much better managed.
Trish Z says:
Just received my Inspiralizer in the mail today and made this dish tonight! So so good! Can anyone give me some tips on why my turnip was getting stuck in the blade....perhaps it was too big? Cannot wait to make a zucchini dish tomorrow!
Tracy says:
Made this for dinner tonight. It was super easy - and yummy! Thanks for another great way to incorporate more veggies! The turnip noodles were awesome!
game players around Garlic Mushroom and Leek Turnip Noodles | Inspiralized
Eleni E. says:
This was delicious!!!! I did tweak a bit though. Not one for just garlic and oil, i added some white wine and a pat of butter to the leek mixture, then added a little fresh dill with the parsley..incredible!!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you

rio and sol are 10 weeks old today! 👶🏻👶🏻 10 weeks! 2.5 months! let's chat.⁣ 🙏🏼

rio is much like luca. he loves to be held and needs more touch or movement to fall back asleep. he loves to stare at things in a serious way, especially high-contrast art for babies, so I love reading him books while I hold him (he's the best snuggler.)⁣

sol is my chill boy. he's a good sleeper. he smiles and loves to talk. he's squealing and making his goo-goo-ga-ga sounds all the time, I love chatting with him. he's a bit more like roma as a baby, a bit more independent. he makes the funniest faces and serves up the grimaces like luca used to.⁣

what's funny about twins is that just when you think you know their personality differences, they change - they'll swap. 🤷🏻‍♀️ and to tell them physically apart, there are two key differences:⁣
⏺ rio has a wider head and sol has a more narrow, round forehead⁣
⏺ rio weighs a full pound more than sol⁣

and yes, I have mixed them up a few times! I've been carrying one around, talking to them by name, and then all of a sudden, when I go to pick the other one up, I realize I mixed them up! 😱when they're not together or you're not looking at them straight on, it can be confusing! one of my favorite games is texting my family photos of them and saying, "who's who?!" they get it right 50% of the time, ha!⁣

so far, having twins is just so cool. it's so cool that there are two of them and they are identical! every week that goes by, their personalities shine and I am having so much fun getting to know them - and getting twice the cuddles. and yes, they do sometimes cry at the same exact time, but you just have to pause, gather yourself, and get your soothing game on.⁣ 💪🏼

I have to say, while having newborn twins and 2 other older kids at the same time has its challenges, I give a LOT of credit to those who have twins as their first baby experience - I can't imagine going into this not knowing what I already knew about raising babies. talk about overwhelming! 🤯 all moms are crushing it, but especially those first time moms with multiples - woop! bless you. 👏🏼 #identicaltwinboys #identicaltwins #monoditwins #twinmom #twinboys