Go Back
Rebel Recipes - 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.