Peel the turnips and cut them into wedges.

Cut the bacon into 1cm strips.

Mix miso and milk in a bowl until smooth.

Boil water in a pot, add salt, and cook spaghetti for 1 minute less than the package instructions. Drain.

Heat olive oil in a pan over low heat, add bacon, and cook until fragrant. Add turnips and stir-fry over medium heat until tender.

Add the cooked spaghetti to the pan and mix briefly. Add the miso cream and cream cheese, stirring until melted and combined.