Dry heat concentrates the celeriac's flavour and browns a few edges, which gives the sauce a deeper, slightly sweeter taste than boiled celeriac. Aim for soft, lightly golden cubes rather than dark, crisp ones; deeply charred pieces can make this mild sauce taste bitter.
Main DishesRoasted Celeriac Alfredo Spaghetti
Roasted celeriac and garlic blend into a sweet, savoury Alfredo-style sauce with oat cream, silken tofu and Parmesan. The sauce clings to whole-wheat spaghetti without needing butter (or at least we try).
Ingredients
Pasta
For roasting
Celeriac Alfredo sauce
Seasoning
To finish
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Preparation Steps
Roast the celeriac
Heat the oven to 200°C fan (220°C conventional). Peel the celeriac, trim away the woody bits and cut it into 1.5–2 cm cubes. Toss with the olive oil and some of the salt, then spread in a single layer on a lined baking tray. Roast for 30–40 minutes, turning halfway, until the centres are soft enough to crush with a fork and a few edges are golden.
Roast the garlic
After the celeriac has roasted for about 15 minutes, add the whole, unpeeled garlic cloves to the tray. Roast for another 20–25 minutes until the cloves are soft; remove sooner if they start to darken. Let them cool briefly, then squeeze out the soft garlic and discard the skins.
Cook the spaghetti
When the vegetables are nearly ready, bring a large pot of water to a boil and add the remaining salt. Cook the whole-wheat spaghetti until just short of al dente according to the packet. Before draining, reserve some of the starchy cooking water.
Blend the Alfredo sauce
Transfer the roasted celeriac and squeezed-out garlic to a blender. Add the silken tofu, oat cream, milk and ground nutmeg. Blend for 1–2 minutes until completely smooth, stopping to scrape the sides. If the sauce is too thick to blend, add a little of the reserved pasta water.
Warm and finish with Parmesan
Pour the sauce into a wide skillet and warm gently over low heat, stirring until steaming but not boiling. Take the pan off the heat, then stir in the finely grated Parmesan until melted and smooth. Add the black pepper.
Coat the spaghetti
Add the drained spaghetti to the sauce and toss over very low heat until glossy and evenly coated. Add the reserved pasta water gradually until the sauce flows around the strands rather than sitting in thick clumps. Serve straight away.
Recipe insights
Roasting gives the celeriac more flavour
How to keep the sauce smooth
The celeriac must be fully tender before blending; otherwise its fibres remain noticeable even in a powerful blender. Silken tofu adds body while the oat cream brings richness. Stir the Parmesan in off the heat, because boiling a cheese-based sauce can make it grainy.
And keep enough pasta water if the sauce is too thick, it will vary depending on the ingredients you use (brand,...).
Storing and reheating leftovers
Keep leftovers in a covered container in the fridge and eat within two days. The spaghetti will absorb sauce as it cools, so warm it slowly with a splash of water. For the best texture, refrigerate spare sauce separately and combine with freshly cooked pasta.
Children friendly
It was another success story for the children, I never thought I'd be able to make them eat celeriac !
Recipe builder
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Lentil & bulgur bowl with walnuts
- Green lentils, dry240 g
- Bulgur, dry200 g
- Baby spinach300 g
- Cherry tomatoes300 g
- + walnuts, olive oil70 g
- Per serving
- 545 kcal
- Protein
- 25 g
- Fibre
- 16 g
Energy from
- Protein 18%
- Carbs 57%
- Fat 25%
Nutrition from Health Canada · CNF 2026
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