A lovely, deliciously creamy and tasty mushroom carbonara with roast celeriac and garlic – it’s super smooth with no dairy, oil or nuts but still dreamy.
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I love this deliciously creamy, tasty sauce made with roast celeriac and garlic – super smooth with no dairy, oil or nuts but still encases the spaghetti beautifully.
I reserved some of the roast celeriac to top the spaghetti along with the roast onions and sautéed mushrooms.
It’s absolutely packed with flavour and would make a wonderful Valentine’s or celebration meal.
I hope you enjoy this, much love. Niki xxx
A lovely, deliciously creamy and tasty mushroom carbonara with roast celeriac and garlic - it’s super smooth with no dairy, oil or nuts but still dreamy.
Prep time: 15 minutes mins
Cook time: 1 hour hr
Serves 2
4.56 from 9 votes
Ingredients
For the roast veg
- 550 g celeriac peeled and chopped into cubes
- 1 onion chopped
- 1 head garlic
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- ¼ teaspoon ground pepper
For the sauce
- 200 ml almond/oat milk
- 3 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp sea Salt
- Black pepper
150g spaghetti of choice
For the mushrooms
- 200 g Mushrooms sliced
- 1 tbsp olive oil
- Pinch salt and black pepper
For the toppings
- Extra virgin olive oil
- Chilli flakes
- Sea salt flakes
Instructions
Heat the oven to fan 180C
First, peel the celeriac, chop into small cubes, then add to a baking tray.
In a separate tray, add onion and a whole garlic bulb.
Toss the celeriac and onion with olive oil, salt and pepper.
Roast the celeriac for approx 50 minutes or until it’s cooked and golden brown.
Remove the garlic and onions after 25- 30 minutes
Reserve a 1/4 of the roast celeriac
To make the sauce
Add the celeriac, paprika, salt, pepper, almond milk, nutritional yeast and the roast garlic to a food processor. Blitz until you get a creamy sauce.
Sauté the mushrooms with the oil in a pan, fry until soft. Season with the salt and pepper.
Cook the pasta following pack instructions and drain and pop back in the pan.
Add the sauce to pan and toss to combine.
To serve
Top with the reserved roast celeriac, mushrooms and roast onions.
Drizzle on olive oil, and sprinkle chilli flakes and sea salt.
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Discuss this Recipe with Niki
6 Responses
Delicious. I cooked the mushrooms with garlic salt and smoked paprika, and added red pepper and peas . Definitely will be making again.Reply
So happy you like Mel!
Love, Niki xxxReply
I really loved the idea of this dish and was excited to try it, but I was honestly disappointed. I didn’t think it tasted very well and was somewhat bland.Reply
OMG!! This recipe is soooo good! The sauce I could actually quite happily eat with a spoon . Awesome NikkiReply
Thank you for this creative use for celery root which I had in my organic produce bag this week. The sauce made a large amount, and was very thick (I used unsweetened oat milk, which is what I had), so I thinned it quite a bit with the pasta water. I’m going to try and freeze the leftover sauce, I think it would be a nice addition to thicken a soup. Any other suggestions? Overall a very rich, tasty and satisfying dish.Reply
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Thank you, and much love, Niki xxx
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