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Turnips with mushrooms and orzo

turnip and mushroom pasta


'Tis the season for turnips. I find turnips quite bland and I am always at a loss of how to prepare them. This pasta recipe brings together the slight crunch of the turnip and the earthy chewiness of the mushroom. Add a few greens and voila! The recipe works with any small pasta shape (orzo, macaroni, small bow ties, farfalline). Amazing how a few simple ingredients thrown together create such an interesting and delicious dish. Try it and judge for yourself.













Ingredients (serves 4):

  • 250g/9oz small pasta shapes
  • 1 large shallot or small onion, finely sliced
  • 4 Tbsp olive oil
  • 200g/7oz young white turnips, sliced into 0.5cm/1/4inch rounds
  • 100g/4oz button or small chestnut mushrooms
  • 2 handfuls of watercress or rocket (arugula)
  • a pinch of salt and black pepper


1. Boil the pasta in hot water for about 7-9 minutes, till al dente.

2. Peel and slice a shallot finely, then fry in a little oil till pale gold. Remove and set aside.

3. Slice the turnips into rounds. Slice the mushrooms into quarters. Fry both in a little olive oil until golden brown.

4. Return the fried shallots to the pan and add in two handfuls of watercress.

5. Drain the cooked pasta and mix with the shallots, turnip, watercress and mushroom. Add a dash of black pepper and serve immediately.


This recipe is adapted from Eat by Nigel Slater.

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