Spicy Celeriac Ribbon Pasta

Spicy Celeriac Ribbon Pasta
  • 1 tbsp olive oil
  • 1 small celeriac, peeled
  • 1 lemon, juiced
  • 40g pumpkin seeds
  • 15g unsalted butter
  • 4 thyme sprigs, leaves removed
  • 2 finely chopped cloves of garlic
  • ½ a chilli, deseeded
  • 1 cup of pasta

Strong flavours and heat combine to give an instant WOW factor to this spicy Mediterranean-style dish.

  1. Peel/scrape the skin off the celeriac. Cut into long, thin slices. Add the celeriac into a bowl of water and lemon juice.
  2. Dry fry the pumpkin seeds in a pan until they have puffed and popped. Set aside.
  3. Bring a large pan of salted water to the boil. Add the celeriac for 1 minute, drain and keep the water.
  4. In the mean time place the pasta in a pan with boiling water and cook for 10minutes.
  5. In a frying pan, heat the oil and butter until the butter has melted. Add the thyme, garlic, and chilli and cook for 5 minutes until almost golden.
  6. Add in the pumpkin seeds and squeeze in some lemon juice. Add the celeriac in and then the pasta. Toss everything together.
Laura Fanthorpe
Publication date:  9 January 2020
This recipe is proposed for the commitment(s):
  • Challenge: 7 vegetarian meals per week
  • Choose local, seasonal and organic vegetables
  • Introduce vegetarian meals
  • Make your own meals
  • Reduce your food waste
COOL FOOD is a Franco-British project created under the INTERREG FRANCE (CHANNEL) ENGLAND Programme.
It supports the transition to a low-carbon economy in the food sector.