Spiralized Parsnips with Pesto, Roasted Red peppers and Chickpeas

gluten freeveganvegetarian
Spiralized Parsnips with Pesto, Roasted Red peppers and Chickpeas

Spiralized Parsnips with Pesto, Roasted Red peppers and Chickpeas

It really feels like I haven’t posted a new recipe in months.

If you don’t follow me on Snapchat, Instagram or Twitter, then you might not have noticed that I just spend the past 5 days in NYC at a studio, on set of the photoshoot for my second cookbook.

Aside from that, I’ve been spending every minute before, after, and in between on editing my manuscript.

Spiralized Parsnips with Pesto, Roasted Red peppers and Chickpeas

Needless to say, it’s been a very busy past few weeks, and I only have two days left of the photoshoot, so after that, things should appear a bit more normal around here.

This week, you’ll get three new recipes and a new video, like usual. It feels good to be back.

I’ve been having a blast on set with Evan Sung (the photographer) and his team. This cookbook is going to be bigger and better than ever! The recipes are my best, the photography is on point, and everything else about it is just perfect. I’m so proud of this book, and I’ve really put my everything into it.

Spiralized Parsnips with Pesto, Roasted Red peppers and Chickpeas

Some other exciting things have transpired since my last new post. Let’s go through the highlights, to catch you up to date:

Talk about a banner week! The only disappointment about last week is that I only went to the gym once, which is extremely rare for me. It was a very busy week that exhausted me, and I wasn’t disciplined enough to fit the gym in in the mornings.

Spiralized Parsnips with Pesto, Roasted Red peppers and Chickpeas

But it’s okay, life happens and now, I’ll be focusing on starting this week off on a healthy note (woke up at 8am this morning and hit the bike)!

As for this recipe, it’s one of those insanely delicious spiralized meals that takes hardly any time. You could even use your favorite jarred pesto sauce, if you don’t want to bother with making your own pesto.

One note about parsnip noodles – they break up once they heat in the pan. However, the final dish still tastes incredible, so don’t get disappointed if you see your noodles breaking apart – it’s just the nature of spiralized parsnips!

By the way, I made this this morning on Snapchat, so follow along – username Inspiralized.

Andddd….. happy Superbowl Sunday! Anyone making anything spiralized for their parties? #beyoncesuperbowl

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 7 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.


Spiralized Parsnips with Pesto, Roasted Red peppers and Chickpeas

Yields 4

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • For the pasta:
  • 4 parsnips, peeled, Blade D, noodles trimmed
  • salt and pepper, to taste
  • 1 cup jarred roasted red peppers, drained and sliced into 1/4” thick slivers and then halved
  • 1 cup chickpeas, rinsed and drained
  • For the pesto:
  • 3 cup basil leaves, packed
  • 2 tablespoons pine nuts
  • 1/4 cup extra virgin olive oil
  • salt and pepper
  • 1 large clove of garlic, chopped


  1. Place a large skillet over medium-high heat and once it heats, add in the parsnip noodles and season with salt and pepper. Toss and then cover, letting cook for 5-7 minutes or until parsnip noodles are cooked through. Uncover, stir in the red peppers and chickpeas and let cook another 2 minutes or until heated through.
  2. Meanwhile, place all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust to your preferences, if necessary.
  3. Transfer the mixture to a large bowl and add in the pesto. Toss to combine thoroughly and divide onto two plates.

Spiralized Parsnips with Pesto, Roasted Red peppers and Chickpeas

Featured Product

The Inspiralizer by inspiralized

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!

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


Karen W. says:
I can't wait to try the lasagna!
Mary Janelle Cady says:
I think the Thai noodle salad on the houlihans menu sounds amazing.
Dotty S says:
Don't really have a favorite yet to post....but thank you for the opportunity to win !
Sonja says:
I'm game for trying all of them!!!
Kate says:
Hi, does this serve 2 or 4?
Barbara says:
Hi Ali: do you have a bundle package for the Inspitalizer & your cookbook? What is the procedure for ordering from Canada. Thanks, love your site & use my Inspiralizer daily! This is for a friend.
rose says:
I would love to try the Butternut Squash & Sausage Lasagna at Houlihan's menu!
Anna Trombetta says:
This looks so good! Can't wait to try, and congrats on everything- you're killin' it!
Joan Westaway says:
It says to divide into two plates, but in description it says 'Serves 4' ... 2 or 4? In Step 1, is there NO oil or water to cook the parsnip pasta? In all my years parsnip has been boiled, steamed or roasted, . I'd have thought cconut oil at least so the parsnip won't catch . Later today I'll see if local F&V still have the larger diameter parsnips because my imagination is clamouring for those flavours! Love to you Mel!
stacey says:
Can't wait to try this!
Silvia Fugate says:
I would love to try the lasagna. It sounds amazing!
Eileen B says:
Great recipes to try.
Gimme that lasagna! Congrats on a super exciting week, Ali!
Sara MacKay says:
The Thai Noodle Salad sounds awesome!! Would love to try!!
Congrats on whole foods and Amazon!
Wow, you have been so busy! I've had my inspiralizer for about a month now and I'm addicted. Thank you changing the way I eat for the better!
Chandra Stansabrger says:
I really like beet recipes
Shari says:
I would love to try: THAI 'NOODLE' SALAD! I love my inspiralizer...I use it all the time!
Morgan says:
I would love to try the Butternut Squash & Sausage Lasagna at Houlihan's!
Meaghan says:
Let us know if you do! We'd love to know what you think.
Chelsey Mutrie says:
I would love to try the Thai Noodle Salad!--Always a go-to when I have the choice for a night out!
Meaghan says:
Let us know when you give it a try!
Mary Beth says:
Someone else asked, but I'll add my own query -- don't you have to cook the parsnips, and then the peppers and chickpeas, in a little oil or something? The instructions seem to indicate they're all cooked in a dry skillet. Is that possible? I'm thrilled about Amazon and will definitely post a review. I LOVE my Inspiralizer!!!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

  • Weekly Recap
  • Kidsletter
  • Products + Sales

beets. some people love 'em. some people think they taste like dirt. 😝 if you're a lover, you'll seriously love this MELTED GRUYERE & BEET sandwich with a brussels sprouts and apple slaw (tossed in a simple, tangy and sweet apple cider dressing.) 🍎🍞⁣

'tis the season for root veggies and I'm here for it. 👏🏼 are you? yucky or yummy? 👍🏼👎🏼⁣

#beetsandwich #beets #sandwichesofinstagram #vegetariansandwich #vegetarianlunch #sourdough #healthysandwich #veggiesandwich #feedfeed #huffposttaste #todayfood #eeeeeats #wholeeats #wholefoodie #eatingwelleats

whenever I hit a breakfast rut, I always make potato hashes. 🥔🍳 they're easy to make, keep you full until lunch, and I usually have all of the ingredients on hand: potatoes, garlic, a can of beans, eggs, and some sort of vegetable (here, I used brussels sprouts - but you could use bell peppers, finely chopped broccoli, etc!) what do you make when you're in a breakfast rut? 🤔⁣

serves 3-4⁣

1 tablespoon extra virgin olive oil⁣
1 russet potato, small cubed⁣
salt and pepper⁣
1 large garlic clove, minced⁣
12 ounces shredded Brussels sprouts⁣
1 (15oz) can cannellini beans, drained and rinsed⁣
¼ teaspoon smoked paprika⁣
1/8 teaspoon chili powder⁣
vegetable broth, as needed (or water, if you don’t have broth on hand)⁣
4 eggs for frying (if desired)⁣

Heat the olive oil in a large skillet over medium heat. Once heated, add the potatoes, season with salt and pepper, and let cook until almost fork tender, about 5 minutes. Add the garlic, Brussels sprouts and white beans, stir together, and season with smoked paprika, chili powder, salt, and pepper. Cook, stirring often, until sprouts are browned and potatoes are completely fork tender, about 10 more minutes, adding vegetable broth by the tablespoon as the vegetables dry out and potentially stick to the bottom of the pan.⁣

Meanwhile, fry four eggs in a large skillet or in batches. Divide the hash onto plates and top with the fried eggs. Serve with extra cracked pepper.⁣

#easybreakfastideas #breakfastideas #glutenfreebreakfast #healthybreakfastideas #healthybreakfast

taking a break from thanksgiving and christmas photos of my fam 😉 to share a new recipe on the blog that’s comforting, healthy and exactly what you need this week 👍🏼 VEGAN CREAMY POTATO AND KALE SOUP 🥣 packed with protein, flavor and easy to make (one pot!) grab the recipe on the blog now!! #vegansoup #easyrecipe #healthyrecipeideas #quickandeasymeals ...