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

Inspiralized

Garlic Mushroom and Leek Turnip Noodles

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

Ingredients

  • 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

Instructions

  • 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.

 

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28 comments

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 Inspiralized.com/howto 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 rutabaga...my 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!
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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!!

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3 tablespoons extra virgin olive oil⁣
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