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    celeriac, thyme & hazelnut fusilli

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    celeriac, thyme & hazelnut fusilli

    Steamed celeriac gives a surprising richness to this vegan sauce.

    • Vegan
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    2 tsp olive oil
    1 Essential onion, finely chopped
    2 garlic cloves, crushed
    3 sprigs thyme, leaves roughly chopped
    300g frozen diced celeriac
    150g Essential fusilli pasta
    ½ x 250g pack Essential kale
    30g blanched hazelnuts
    1½ tbsp Marigold Engevita yeast flakes
    squeeze unwaxed lemon


    1. Bring a large pan of salted water to the boil. Heat the oil in a frying pan over a low-medium heat. Add the onion, garlic, thyme and a pinch of salt and fry for 5-7 minutes until soft and translucent. Meanwhile, cook the celeriac in the boiling water for 5 minutes until soft, then use a slotted spoon to transfer to the pan with the onions; take off the heat.

    2. Cook the pasta in the celeriac water, according to pack instructions, adding the kale for the final minute of cooking time. Toast the hazelnuts in a dry pan for 2-3 minutes, then roughly chop and set aside.

    3. Meanwhile, put the celeriac mixture and yeast flakes in a high-speed blender with 100ml pasta water (scoop it out with a ladle while the pasta cooks) and a squeeze of lemon juice; whizz until smooth and season. Drain the pasta, reserving some of the cooking water, and return it to the pan. Stir in the sauce, adding a little extra cooking water if needed. Divide between plates and sprinkle over the nuts to serve.

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