Spiralized Turnip Noodles with Chicken Sausage and Dijon Cream
This creative low-carb pasta alternative transforms humble turnips into tender, spaghetti-like noodles that pair beautifully with savory chicken sausage. The spiralized turnips cook quickly and absorb the rich Dijon cream sauce, creating a satisfying dish that's lighter than traditional pasta but just as comforting. Perfect for weeknight dinners when you want something hearty yet health-conscious. The combination of caramelized onions, seasoned sausage, and tangy mustard cream creates layers of flavor that make you forget you're eating vegetables.
Ingredients
- 1 lb turnip, peeledzucchini noodles1:1vegetable
cooks faster, reduce cooking time
- 1 cup onion, sliced
- 6 oz fully cooked chicken sausage with 8g fat or less per 3-oz serving, sliced into coinsturkey sausage1:1protein
similar nutrition profile
- 2 tbsp light cream cheesefull-fat cream cheese1:1dairy
richer flavor and texture
- 2 tsp Dijon mustard
- 1 ½ tsp garlic, chopped
- ⅛ tsp ground thyme
- ⅛ tsp black pepper
- salt(optional)
Instructions
- 1
Peel turnip and cut in half, then use a spiral vegetable slicer to cut into spaghetti-like noodles or cut into matchstick-sized strips if no slicer available
- 2
Spray an extra-large skillet with nonstick spray and heat to medium-high, add turnip noodles with water, cover and cook for about 7 minutes, stirring occasionally, until noodles soften and water evaporates
- 3
Transfer noodles to a bowl, re-spray skillet and return to medium-high heat
- 4
Add onion to skillet and cook, stirring until slightly softened and lightly browned, about 4 minutes
- 5
Add sausage coins and cook, stirring until onion is mostly softened and sausage is browned, about 3 minutes
- 6
Reduce heat to medium low, return noodles to skillet and add cream cheese, mustard, garlic, thyme, and pepper
- 7
Cook and stir until cream cheese melts and coats noodles and dish is hot, about 2 minutes
Tips
If turnip noodles seem tough after cooking, add a tablespoon more water and cook covered for another 2-3 minutes until tender
Choose chicken sausage with bold flavors like Italian herbs or sun-dried tomato to add more complexity to the dish
Make sure to cook off all the water from the turnip noodles before adding them back to prevent a watery sauce
Good to Know
Refrigerate leftovers for up to 3 days in an airtight container
Can prep turnip noodles and slice sausage up to 1 day ahead, store separately in refrigerator
Serve immediately while hot for best texture, as turnip noodles can become watery when cooled
Common Mistakes
Don't skip cooking off the water from turnip noodles to avoid a watery final dish
Keep heat at medium-low when adding cream cheese to prevent curdling
Substitutions
Dairy-Free Swaps
richer flavor and texture
General Alternatives
cooks faster, reduce cooking time
similar nutrition profile
FAQ
Can I make this dairy-free?
Yes, substitute the cream cheese with cashew cream or a dairy-free cream cheese alternative. The texture will be slightly different but still delicious.
What if I don't have a spiral slicer?
Use a sharp knife to cut the turnip into thin matchstick-sized strips, or try using a vegetable peeler to create ribbon-like noodles instead.
How long will leftovers keep?
Store in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water if needed.