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Easy Turkey Taco Celeriac Pasta

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3

Ingredients

  • 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

Instructions

  • 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.