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Roasted Garlic, Turnip & Parmesan Pasta

Roasting garlic is an easy way to add intense flavor to your meals. Here, we blend it with tender, sweet turnip and a touch of Parmesan to make a surprisingly creamy sauce – without any cream.

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Hunks of turnip add a pleasing creaminess to this seasonal pasta.

Total: $9.52

Cost per plate: $2.38

Prep Time
30 min
90 min


  • 2 heads garlic

    ½ tsp olive oil

    2 tbsp organic unsalted butter, divided

    1 turnip, peeled and cut into small chunks

    ½ yellow onion, finely chopped

    ¼ tsp red pepper flakes

    1¾ cups low-sodium vegetable or chicken broth

    1 2–inch Parmesan cheese rind + ½ cup grated Parmesan cheese, divided

    1 tsp finely grated lemon zest

    ¾ tsp sea salt, divided

    2 cups whole-grain spirals (TRY: Hodgson Mill Organic Spirals Whole Wheat Pasta)

    2½ cups fresh or frozen shelled peas

    4 oz baby spinach, roughly chopped


1. Preheat oven to 400°F. Cut two 10-inch squares of foil. Slice ¼ inch off tops of garlic heads; place cut side up on separate squares of foil and drizzle with oil. Wrap tightly and place on a baking sheet. Roast until very tender, about 45 minutes. Let cool enough to handle.

2. Squeeze garlic cloves out of peel into a small bowl. Using a fork, mash garlic into a paste. (MAKE AHEAD: Prepare roasted garlic up to 1 day ahead; stir 1 tsp olive oil into garlic paste and refrigerate in an airtight container.)

3. In a large saucepan on medium, heat 1½ tbsp butter. Add turnip and onion and cook, stirring often, until onion is translucent and turnip is just tender, 5 to 6 minutes. Transfer ½ cup to a separate small bowl and set aside.

4. Add garlic and pepper flakes to saucepan with turnip mixture; cook, stirring constantly, until fragrant, about 1 minute. Add broth and Parmesan rind; bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until slightly thickened, about 15 minutes. Remove from heat; discard Parmesan rind.

5. Working in batches if necessary, transfer mixture to a blender. Remove stopper from lid and cover lid with a tea towel; blend until smooth. Return mixture to clean saucepan; stir in grated Parmesan, lemon zest and ¼ tsp salt.

6. Meanwhile, bring a large saucepan of water to a boil. Add pasta and cook according to package directions. About 2 minutes before pasta is cooked, add peas. Drain well. Add to saucepan with sauce; heat on low. Add remaining ½ tbsp butter, ½ tsp salt and reserved turnip mixture; stir gently to combine. Stir in spinach.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 447
  • Carbohydrate Content 63 g
  • Cholesterol Content 25 mg
  • Fat Content 11 g
  • Fiber Content 11 g
  • Protein Content 18 g
  • Saturated Fat Content 6 g
  • Sodium Content 681 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 3 g
  • Polyunsaturated Fat Content 1 g