Spiralized Parsnip Noodles with Tomatoes & Cheese

Spiralized Parsnip Noodles with Tomatoes & Cheese

Health Rating
Prep Cook Ready in Servings
5 min 10 min 15 min 1

Ingredients


1/4 cup Basil, fresh (roughly chopped)
1 cup Cherry Tomatoes (halved)
1/4 cup Chicken broth (stock), low sodium
1 tsp Extra virgin olive oil
2 clove(s) Garlic (thinly sliced)
3 tbsp Goat cheese, semi-soft (crumbled)
1 parsnip(s) Parsnip
1/8 tsp Salt and pepper
114 gm Tempeh (tempe) (crumbled)
1/2 tbsp Tomato paste, canned

Instructions


To make the parsnip noodles: Peel the parsnips. Use a vegetable spiralizer to make fettuccine-sized noodles. Or use a vegetable peeler to shave the parsnip into strips.

Heat the olive oil in a large skillet over medium-high heat. Add the crumbled tempeh, season with a little salt and pepper, and cook, stirring often, until the tempeh is browned on all sides, about 4 minutes.

Add the garlic and cook, stirring often, until the garlic is fragrant, about 30 seconds more. Add the parsnip “noodles,” cherry tomatoes, basil, tomato paste, and stock, and toss to combine.

Turn the heat down to medium-low and cook, stirring occasionally, until the liquid is evaporated, the parsnip noodles are cooked but still al dente, and the tomatoes are soft, about 3 minutes.

Add the crumbled goat cheese, toss to combine, and serve immediately.

Nutrition Facts

Per Portion

Calories 504
Calories from fat 234
Calories from saturated fat 82
Total Fat 26.0 g
Saturated Fat 9.1 g
Trans Fat 0 g
Polyunsaturated Fat 5.3 g
Monounsaturated Fat 8.8 g
Cholesterol 22.2 mg
Sodium 534 mg
Potassium 1395 mg
Total Carbohydrate 37 g
Dietary Fiber 5.4 g
Sugars 9.9 g
Protein 31 g

Dietary servings

Per Portion


Meat Alternative 1.5
Milk Alternative 0.6
Vegetables 3.2

Energy sources


Pygal29%449.47312296695566141.3945181420942846%367.6112367770843281.8710598865153525%318.7909036629316132.1230644385440529%46%25%CarbohydratesFatProtein
Main