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.
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.
Notes
Serves 2