Creamy Celeriac, Roast Garlic and Mushroom Carbonara
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.
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
Serves 2
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.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
6 Responses
Delicious. I cooked the mushrooms with garlic salt and smoked paprika, and added red pepper and peas . Definitely will be making again.
So happy you like Mel!
Love, Niki xxx
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.
OMG!! This recipe is soooo good! The sauce I could actually quite happily eat with a spoon . Awesome Nikki
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.