Festive Fall Fettuccine

5 from 1 review

Festive Fall Fettuccine combines an interesting turnip cream and healthy greens and gets topped with cranberries and bacon for a flavorful fall meal.


  • 1 cup coconut cream (you could use heavy cream instead)
  • 1 tbsp unsalted butter
  • 1 lb turnips, peeled and cut into 1 inch cubes
  • 1 bunch collard greens or kale, coarsely chopped
  • 3 cloves garlic, minced
  • ½ cup or chicken broth
  • 1 or 2 slices bacon
  • pinch salt and red pepper flakes
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • bit of fresh oregano or other fresh herb, if available
  • 1 tsp dried basil
  • 12 ozs fettuccine noodles
  • 1/4 cup walnuts, lightly toasted & coarsely chopped (or substitute pumpkin seeds for nut free)
  • handful of dried cranberries
  • 1/4 cup or so feta cheese (or pecorino would work)


  1. Make the turnip cream: Heat the cream and butter in a pan over medium heat. When the butter is melted, add the turnip and a pinch of salt. Reduce to simmer, partially covered, for 30 to 45 minutes, until the turnip is tender when pierced with a fork.
  2. Puree the turnip and cream combination in a food processor until you get a nice, even consistency. Return to the pan and keep warm on very low heat as you make the rest of the dish.
  3. As the turnip cream simmers, heat a large skillet on medium high and spray with cooking oil. Add the bacon and cook until it is nice and crispy.
  4. Remove the bacon from the pan and cool it on paper towel set on a plate to absorb the excess grease. Pour most of the extra grease out of the pan, but leave a bit for that bacon flavor. When the bacon is cool, crumble it into bite sized pieces and set it aside to add to the dish later.
  5. Add a tablespoon of the olive oil to the pan, heat on medium. Add the garlic, cook for a minute or so until it starts getting fragrant. Gradually add the greens in a few batches, stirring the greens as you add them so they get well coated with the oil and garlic.
  6. Add a light pinch of salt, then stir in the chicken broth and balsamic vinegar. Heat the liquid until it begins to simmer, then cover to cook gently on moderate heat. Stir the greens occasionally. Braise the greens for at least 20 minutes. Add the oregano, basil and red pepper flakes about halfway through the greens cooking time.
  7. Start boiling the water for pasta after you’ve started cooking the greens. Cook the pasta according to package instructions. Drain the pasta when it’s done, then toss the pasta with the turnip puree.
  8. Once the turnip has coated the noodles, toss in the the greens. Be sure to use up all the good liquid from cooking the greens to capture all the nutrients and flavor.
  9. After mixing the greens and pasta, stir in the cheese. Plate the pasta, and top each dish with a bit of the bacon, cranberries and walnuts or pumpkin seeds. Serve at the table with a bit of extra cheese, and enjoy!
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