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Garlic Mushroom and Leek Turnip Noodles

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.