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 xx

The Recipe

Creamy celeriac, roast garlic and mushroom carbonara

Prep time: 15

Cook time: 1

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…

Mirte van der Linden

2 years ago Reply

Made it today, loved it! Usually don’t like celeriac but it was in my box. Used a little bit sriracha with it but wasn’t necessary. Thnx!!
Sushma

2 years ago Reply

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.
- A
  
  Niki
  
  2 years ago Reply
  
  So happy you love! xxx
Michelle

3 years ago Reply

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

4 years ago Reply

Delicious. I cooked the mushrooms with garlic salt and smoked paprika, and added red pepper and peas . Definitely will be making again.
- A
  
  Niki
  
  4 years ago Reply
  
  So happy you like Mel!
  Love, Niki xxx
Casey

4 years ago Reply

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

4 years ago Reply

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

5 years ago Reply

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

4 years ago Reply

So happy you liked it!
Love, Niki xxx