Creamy Celeriac, Roast Garlic and Mushroom Carbonara | Rebel Recipes (2024)

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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 | Rebel Recipes (2)

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 | Rebel Recipes (3)

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 mins

Cook time: 1 hour hr

Serves 2

4.56 from 9 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

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    Discuss this Recipe with Niki

    Creamy Celeriac, Roast Garlic and Mushroom Carbonara | Rebel Recipes (10)

    6 Responses

    1. Creamy Celeriac, Roast Garlic and Mushroom Carbonara | Rebel Recipes (11)
      Delicious. I cooked the mushrooms with garlic salt and smoked paprika, and added red pepper and peas . Definitely will be making again.

      Reply

      1. So happy you like Mel!
        Love, Niki xxx

        Reply

    2. Creamy Celeriac, Roast Garlic and Mushroom Carbonara | Rebel Recipes (12)
      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.

      Reply

    3. Creamy Celeriac, Roast Garlic and Mushroom Carbonara | Rebel Recipes (13)
      OMG!! This recipe is soooo good! The sauce I could actually quite happily eat with a spoon . Awesome Nikki

      Reply

    4. Creamy Celeriac, Roast Garlic and Mushroom Carbonara | Rebel Recipes (14)
      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.

      Reply

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