If you need a change from zucchini linguini, then why not introduce a new vegetable vegan pasta into your repertoire? You should never judge a book by its cover and, although it’s not the prettiest vegetable in the bunch and a bit knobbly, celeriac makes a beautiful ribbon pasta when thinly sliced. It has a wonderfully creamy and slightly nutty taste, and partners perfectly with herbed tomato sauce or puttanesca.
Celeriac is bursting with calcium and magnesium and immune system–enhancing zinc. It contains water-soluble fibre which helps to lower cholesterol, and is also beneficial to the nervous, lymphatic and urinary systems.
Serves: 4
GF, V, VG
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Servings
Prep time
Cook time
Recipe
Ingredients
- Herbed Tomato Sauce
- 2 tbsp cold-pressed extra-virgin olive oil
- 1 red capsicum, seeds & membrane removed, very finely chopped
- 2 garlic cloves, crushed
- 1 onion, chopped
- 7 whole tomatoes, peeled & chopped (see note)
- 3 tbsp tomato paste
- 6 drops liquid stevia
- ½ teaspoon Celtic sea salt & freshly ground black pepper
- 1 tbsp chopped mixed basil and parsley
- 1 celeriac, peeled
- 500 mL vegetable stock
Method
- To make the tomato sauce, heat the olive oil in a large, heavy-based frying pan over medium heat. Add the capsicum, garlic and onion and cook, stirring often, for 6–8 mins or until the onion is translucent.
- Add the tomatoes, tomato paste, stevia, salt and a few grinds of black pepper. Bring to the boil, cover and simmer for 20 mins or until the sauce thickens.
- Stir in the basil and parsley and taste for salt and pepper, adjusting if necessary. Set aside to cool.
- Meanwhile, to make the pasta, use a mandolin or knife to cut the celeriac into fine ribbons. Heat the vegetable stock to a simmer. Place the celeriac in the simmering stock and cook for 3 mins, or until tender.
- Note: The tomato sauce will keep in the fridge in a sterile, tightly sealed jar for up to a week. It can also be frozen for up to a month in a sealed container. To peel the tomatoes, carefully make a slit down one side of each tomato and place in a large bowl. Top with boiling water, ensuring they are well covered, then leave them for a few mins. Before straining off the water, test one to ensure that they are ready — the skin should peel off easily. If it does, strain the tomatoes and allow to cool before peeling them.
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