This is a fab autumn creamy pasta dish where we make a dairy free béchamel to fold in onto of a rosti of root veg. The combination of leek, celeriac and mushroom infused with thyme and a wonderful creamy white sauce make this dish super tasty – well worth trying!


  • 300g wholewheat noodles
  • 2 cloves garlic
  • 1 medium sized leek
  • 2 small carrots
  • Oil
  • 200g celeriac
  • Salt
  • 100g mushrooms
  • 2 tbsp tamari
  • 4 tbsp flour
  • 400ml oat milk
  • Few sprigs of thyme


  • Cook your noodles according to instructions on the packet
  • Finely chop your garlic, leek and grate your carrots
  • Cut the gnarly bits of the celeriac
  • Put your pan on a high heat with a tbsp of oil
  • Once heated, add the garlic, carrots and leek
  • Grate in the celeriac and make sure you’re constantly moving the veg so that it doesn’t burn
  • Add in a pinch of salt and your mushrooms with 2 tbsp of tamari
  • Fry for about 7 minutes
  • While you’re frying your veg, it’s time to make your béchamel
  • Add 4tbsp oil to a pan along with the flour and whisk together. Add in a pinch a salt
  • Pour in the milk slowly, stirring as you go
  • It slowly starts to thicken as it boils
  • Once it has thickened combine the veg, sauce and noodles
  • Sprinkle with some thyme and enjoy!