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.
Creamy celeriac, roast garlic and mushroom carbonara

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 xx

The Recipe

Creamy celeriac, roast garlic and mushroom carbonara

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.
Prep time: 15 minutes
Cook time: 1 hour
Serves 2
4.55 from 11 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.
Print Recipe

I'd love to hear your comments…

  • Sushma
    6 months ago Reply

    5 stars
    Just made this. Followed recipe, except using half bulb garlic and using half soy milk / half oat milk.
    It was DELICIOUS.
    First time cooking with celeriac and glad I used this recipe.
    It was so flavourful.

  • Michelle
    7 months ago Reply

    4 stars
    This is lovely, but I feel there is too much celeriac in the sauce. I only had about 470g and I had to use way more milk than stated to thin it enough to use as a sauce, and it swamped the spaghetti. I think halving the amount of celeriac would be fine. I’ll make it again, but needs tweaking.

  • Mel
    2 years ago Reply

    5 stars
    Delicious. I cooked the mushrooms with garlic salt and smoked paprika, and added red pepper and peas . Definitely will be making again.

  • Casey
    2 years ago Reply

    3 stars
    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.

  • JANE Morris
    2 years ago Reply

    5 stars
    OMG!! This recipe is soooo good! The sauce I could actually quite happily eat with a spoon . Awesome Nikki

  • Beth Brann
    3 years ago Reply

    4 stars
    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.

  • A
    Niki
    2 years ago Reply

    So happy you liked it!
    Love, Niki xxx

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