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 xxx

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.

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    9 Responses

    1. 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.

    2. 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.

    3. 5 stars
      Delicious. I cooked the mushrooms with garlic salt and smoked paprika, and added red pepper and peas . Definitely will be making again.

    4. 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.

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

    6. 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.

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