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celeriac, thyme & hazelnut fusilli
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Steamed celeriac gives a surprising richness to this vegan sauce.
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.
Typical values per serving:
Vegan. Source of protein.
This recipe was first published in October 2020.