This is a vegan foodies dream if you love creamy pasta sauces but do not want to use processed nut and soya vegan cheeses and creams. It is so herbaceous and could turn the biggest pasta lovers to the Spiralizer-loving side! If you do not own a spiralizer then that should not stop you. A vegetable peeler or a knife works perfectly fine! Do not use the celeriac until it is boiled soft, to prevent a grainy sauce!
Preparation time: 1 hour 45 minutes (including cooking time)
Ingredients (Serves 4):
- 1 Celeriac
- 3 medium sized Courgettes
- 1 green chilli
- 56 grams Basil leaves (including stalks)
- 28 grams Chives
- 9 tbsp Extra Virgin Olive Oil
- 1/2 Lemon (juiced)
- Black Pepper
- Salt
Method:
- Cut away the tough outer skin of the Celeriac and dice into 1inch sized cubes
- Place the cubes into boiling salted water for 1 hour (or until soft…I have found supermarket bought celeriac’s take longer than home grown)
- Meanwhile, spiralize your courgettes into a spaghetti shape (or any other ribbon shape you like) and place in boiling water for 1/2 a minute
- Place the the courgettes under cold water to stop the cooking process
- Add 1 tablespoon of olive oil to the courgetti to prevent them sticking
- Place the basil, chives, green chilli, lemon juice, salt and black pepper and blend until everything is very finely chopped
- Once the celeriac is soft add it to the basil mix and blend for approx. 6 minutes, adding the olive oil gradually to create a smooth, light mousse/mash
- Heat the celeriac sauce on a sauce pan at low heat and add tablespoons of water if you want a thinner sauce
- Once the celeriac sauce is warm, add the courgetti and mix through
- Adjust salt levels
- Enjoy my Little Peas
theveganpea 