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Creamy Root Vegetable Pasta with Almond Herb Topping Recipe

Creamy Root Vegetable Pasta with Almond Herb Topping recipe


This pasta dish is creamy and full of flavor. It's made with a special root vegetable called celeriac and topped with crunchy almonds and herbs. You cook the pasta and mix it with a smooth sauce. Then you sprinkle almond crumbs on top. It's a yummy dinner!


4 Garlic Cloves
1 Medium Celeriac
500 ml Vegetable Stock
3 Sprigs of Fresh Thyme
40 g Almonds
30 g Breadcrumbs
3 Tbsp White Miso
400 g Fettuccine
1 Orange


Peel the tough outer layer of the celeriac, then chop it into 2cm chunks. Trim and peel the garlic. Add them to a medium saucepan with the vegetable stock. Bring to a boil over medium-high heat and cook until soft, about 10 minutes.
While the celeriac cooks, fill another saucepan with water, season with salt, and bring it to a boil. Add the fettuccine and cook 1 minute less than the packet instructions. Reserve 200ml of pasta water, then drain the pasta and set aside.
In a dry frying pan, lightly crush the almonds and toast over medium heat for 3-4 minutes. Add the breadcrumbs and thyme leaves (stripped from the stem) with a drizzle of olive oil. Cook until golden and fragrant, then transfer to a bowl.
Zest the orange and stir it through the almond breadcrumb mixture. Season with salt and freshly cracked black pepper.
Once the celeriac and garlic are soft, stir through the white miso and let the mixture cool slightly. Then, blend until completely smooth in a blender.
Pour the celeriac sauce over the fettuccine with 2 Tbsp of olive oil in a pan over medium heat. Stir until hot, adding some reserved pasta water to achieve a silky sauce that coats the pasta well. Season with salt, pepper, and a squeeze of orange juice.
Serve the pasta with a generous sprinkle of the almond herb topping.

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