Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Turnips, Spinach and Cauliflower Casserole with Shirataki Ziti Noodles

Low-Carb Shirataki Pasta and Vegetable Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Claudia Curici, Health Coach
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten-Free, Low-Carb, Vegetarian

Description

This creamy shirataki pasta and vegetable casserole combines ziti-style shirataki noodles with spinach, cauliflower, and mashed turnip for a comforting yet light vegetable bake. Finished with nutritional yeast, cream, and Parmigiano Reggiano, it’s naturally gluten-free, low-carb, and rich in vegetables — perfect for a family dinner, meal prep, or as a side dish with your favorite protein.

Ingredients

  • 1 large pink turnip, about the size of a very large apple, peeled and cubed
  • Salt, for the cooking water
  • Avocado oil, for sautéing
  • 1 medium yellow onion, chopped
  • 2 cups frozen spinach
  • 12 ounces (340 grams) riced cauliflower
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • pinch of nutmeg
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • 3 tablespoons nutritional yeast
  • 1/4 cup (60 milliliters) organic, grass-fed heavy cream
  • 2 tablespoons ghee or butter
  • 1 package ziti-style shirataki noodles, drained and thoroughly rinsed
  • Grated Parmigiano Reggiano, for topping

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Add the peeled and cubed turnip to a saucepan of salted water and boil until soft. Alternatively, steam the turnip. Drain well, loosely mash it, and set it aside.
  3. Heat enough avocado oil to generously coat the bottom of a large sauté pan over medium heat. Add the chopped onion and sauté until translucent.
  4. Add the frozen spinach and riced cauliflower. Stir well, cover the pan, and cook over low to medium heat for about 10 minutes, or until the vegetables are tender and well combined.
  5. Add the thyme, oregano, cumin, nutmeg, dried parsley, salt, and freshly ground black pepper. Stir well and adjust the seasoning to taste.
  6. Add the nutritional yeast, heavy cream, and ghee or butter to the mashed turnip. Mix until combined.
  7. Add the turnip mixture and thoroughly rinsed shirataki ziti to the pan with the spinach and cauliflower. Stir until everything is evenly combined.
  8. Transfer the mixture to a baking dish and top with grated Parmigiano Reggiano.
  9. Bake for 30 minutes. Serve warm with a drizzle of extra virgin olive oil, if desired.

Notes

If ziti-shaped shirataki pasta is unavailable, use shirataki penne or another thicker shirataki noodle variety.

Serve with fermented beets, pickled vegetables, a green salad, or your preferred protein.

Leftovers can be refrigerated and served cold or gently reheated.

Find it online: https://creativeinmykitchen.com/turnips-spinach-and-cauliflower-casserole-with-shirataki-ziti-noodles/