Spiralized Parsnip Noodles with Tomatoes & Cheese

10 15 502
Ingredients Minutes Calories
Prep Cook Servings
5 min 10 min 1
Spiralized Parsnip Noodles with Tomatoes & Cheese
Health Highlights


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 dash Salt and pepper
114 gm Tempeh (tempe) (crumbled)
1/2 tbsp Tomato paste, canned


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 502
Calories from fat 239
Calories from saturated fat 96
Total Fat 26.6 g
Saturated Fat 10.7 g
Trans Fat 0 g
Polyunsaturated Fat 5.3 g
Monounsaturated Fat 8.8 g
Cholesterol 22.2 mg
Sodium 374 mg
Potassium 1361 mg
Total Carbohydrate 39 g
Dietary Fiber 6.8 g
Sugars 21.0 g
Protein 31 g

Dietary servings

Per Portion

Meat Alternative 1.5
Milk Alternative 0.6
Vegetables 3.2

Energy sources