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

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

• 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.

  See Also

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• 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.