Go Back
0 from 0 votes
Turnip Pesto Pasta with Artichoke Hearts, Kale, and Pine Nuts - spiralize turnips for a comforting yet healthy meal! | theroastedroot.net #paleo #vegan #vegetarian #healthy #dinner #recipe @roastedroot
Turnip Pesto Pasta with Artichoke Hearts and Kale
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Author: Julia
  • 2 large turnips peeled and spiralized
  • 2 cups loosely packed kale leaves finely chopped
  • 1 cup kale pesto
  • 2 tablespoons grapeseed or olive oil
  • 1 6.5- ounce jar marinated artichoke hearts chopped
  • 3 tablespoons pine nuts
  • Parmesan cheese for serving optional
  1. Chop the tip and tail off of the turnips, peel them, and spiralize them using a spiralizer.
  2. Add the kale, oil and pesto to a large skillet and heat to medium. Cook until kale has wilted, about 3 to 5 minutes. Add the turnip noodles and artichoke hearts and stir well until the noodles are coated in sauce. Cover and cook 8 to 12 minutes, stirring occasionally, until noodles have reached desired done-ness. Note: if noodles begin to stick to the bottom of the pan, add more oil or a couple tablespoons of water.
  3. Serve pasta with pine nuts and freshly grated parmesan cheese if desired. (To keep this recipe vegan or paleo, skip the cheese).