Finding a low-carb alternative to regular pasta can feel like searching for a needle in a haystack. Between juggling work deadlines and trying to get dinner on the table before everyone gets hangry, most of us end up reaching for the same old box of spaghetti out of habit and convenience.
That’s where these turnip noodles come in: they’re easy to prepare, surprisingly filling, and a great way to sneak more vegetables into your meals without any fuss or complicated techniques.
Why You’ll Love This Turnip Noodle Bolognese
- Low-carb alternative – Using turnip noodles instead of pasta makes this classic Italian dish perfect for keto and low-carb diets, while still giving you that satisfying pasta-like experience.
- Rich, hearty sauce – The combination of beef, wine, and tomatoes creates a traditional bolognese sauce that’s packed with flavor and makes you forget you’re not eating regular pasta.
- Veggie-packed meal – Between the turnip noodles, carrots, celery, and onions, you’re getting plenty of vegetables in each serving – making this a nutritious twist on comfort food.
- Make-ahead friendly – The sauce actually tastes better the next day, making this perfect for meal prep or when you want to cook once and eat twice.
What Kind of Turnips Should I Use?
For making turnip noodles, you’ll want to look for large, firm turnips with smooth, unblemished skin. The best varieties for spiralizing are white turnips (also called hakurei turnips) or purple-top turnips, which are the most common type you’ll find in grocery stores. When selecting your turnips, pick ones that feel heavy for their size and are about 3-4 inches in diameter – this size works best with most spiralizers and gives you nice, long noodles. Try to avoid turnips that are too small or have lots of roots attached, as these can be tricky to spiralize and might give you shorter, broken strands.
Options for Substitutions
This recipe is pretty flexible and you can make several swaps while keeping the dish tasty:
- Turnips: Don’t have turnips? You can use other root vegetables like rutabaga, daikon radish, or even zucchini for the noodles. Just keep in mind that zucchini releases more water, so you’ll want to salt and drain it before cooking.
- Minced beef: Ground turkey, pork, or Italian sausage work great here. For a vegetarian version, try using crumbled mushrooms or plant-based ground meat alternatives.
- Red wine: If you prefer not to use wine, just add an equal amount of beef broth plus 1 tablespoon of balsamic vinegar to get that rich flavor.
- Fresh thyme: You can use dried thyme (use 1/2 teaspoon instead), or swap it with dried Italian herbs or fresh rosemary.
- Parmesan: Pecorino Romano or Grana Padano make good substitutes. For dairy-free options, try nutritional yeast or dairy-free parmesan alternatives.
Watch Out for These Mistakes While Cooking
The biggest challenge when making turnip noodles is avoiding mushy, waterlogged results – unlike regular pasta, turnip noodles release moisture during cooking and can quickly become too soft. To prevent this, avoid overcrowding the pan and cook the spiralized turnips in batches if needed, keeping the heat medium-high to help evaporate excess moisture. Another common mistake is adding the turnip noodles too early to the sauce – instead, cook your meat sauce completely first, then add the turnip noodles during the last 3-4 minutes of cooking just until they’re tender-crisp. For the best texture, make sure to salt your turnip noodles and let them sit in a colander for 15-20 minutes before cooking, which draws out excess moisture and helps them maintain their shape.
What to Serve With Turnip Noodles?
Since turnip noodles are a lighter alternative to regular pasta, you can pair them with some hearty sides without feeling too weighed down. A warm piece of crusty garlic bread is perfect for soaking up any extra sauce, while a simple side salad with mixed greens and a light vinaigrette adds freshness to the meal. If you’re feeding a bigger crowd, try adding some roasted vegetables like zucchini or bell peppers on the side – they’ll complement the turnip noodles nicely without stealing the show. For those who aren’t watching their carbs, you might want to offer some regular pasta on the side since some folks are still getting used to veggie noodles.
Storage Instructions
Keep Fresh: Place your leftover turnip noodles and sauce in separate airtight containers in the fridge. The meat sauce will stay good for up to 4 days, while the raw turnip noodles are best used within 2-3 days. Pro tip: if you’ve already combined the noodles and sauce, no worries – they’ll keep well together for 3-4 days in the fridge.
Freeze: The meat sauce freezes really well! Pour it into freezer-safe containers or bags and it’ll keep for up to 3 months. I don’t recommend freezing the turnip noodles though – they tend to get a bit mushy when thawed. Instead, make fresh noodles when you’re ready to eat.
Prep Ahead: Want to get ahead? Make the meat sauce in advance – it actually tastes even better the next day when the flavors have had time to mingle. You can spiralize the turnips up to 2 days ahead, just keep them in an airtight container with a paper towel to absorb any excess moisture.
| Preparation Time | 10-15 minutes |
| Cooking Time | 55-65 minutes |
| Total Time | 65-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1050
- Protein: 70-80 g
- Fat: 50-60 g
- Carbohydrates: 50-60 g
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, chopped finely
- 5 cloves garlic, minced
- 1 carrot, chopped finely
- 1 celery stick, chopped finely
- 1 1/2 teaspoons fresh thyme, minced
- 1 pound minced beef
- 3/4 cup red wine, dry
- 4 tablespoons concentrated tomato paste
- 1 (28-ounce) can diced tomatoes
- Generous amounts of salt and pepper
- Grated parmesan for topping
- Chopped parsley for garnish
- 2 large turnips, spiralized
Step 1: Sauté Vegetables
Begin by heating 3 tablespoons of olive oil in a large deep skillet over medium-high heat.
Add 1 finely chopped large yellow onion and sauté, stirring occasionally, for about 5 minutes until the onion becomes translucent.
Step 2: Add Aromatics and Ground Beef
To the skillet with the onion, add 5 minced cloves of garlic, 1 finely chopped carrot, 1 finely chopped celery stalk, and 1 1/2 teaspoons of minced fresh thyme.
Cook for an additional minute, stirring occasionally, to release the aroma of the herbs.
Add 1 pound of ground beef to the skillet and cook until the beef is browned, approximately 3 minutes.
Step 3: Incorporate Wine and Tomato Paste
Pour in 3/4 cup of dry red wine and add 4 tablespoons of tomato paste to the skillet with the beef and vegetables.
Stir well and continue cooking until most of the liquid has evaporated and the mixture is thick, about 4 minutes.
Step 4: Simmer with Diced Tomatoes
Reduce the heat to low and add 1 (28 ounce) can of diced tomatoes to the skillet.
Season the mixture with a hefty pinch of salt and pepper.
Partially cover the skillet with a lid and cook, stirring occasionally, until the sauce becomes thick and fragrant, about 45 minutes.
Step 5: Prepare Spiralized Turnips
While the sauce is simmering, heat a little oil in another skillet over medium heat.
Add 2 large spiralized turnips (or your choice of noodles) to the skillet and cook, tossing often, until the turnips become tender.
This step ensures your noodle base is ready to serve with the sauce.
Step 6: Serve and Enjoy
Once the sauce is done and the turnip noodles or alternative noodles are tender, serve the rich meat sauce over the noodles.
Enjoy this hearty, flavorful meal hot from the skillet!