Category, DifficultyIntermediate

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!

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients
 300 g wholewheat noodles
 2 cloves garlic
 1 medium sized leek
 2 small carrots
 1 tbsp Oil
 200 g celeriac
 ¼ tsp Salt
 100 g oyster/chestnut mushrooms or what is available
 2 tbsp tamari
 Few sprigs of thyme
Cream sauce
 4 tbsp oil
 4 tbsp flour
 400 ml oat milk

Instructions
1

Cook your noodles according to instructions on the packet

2

Finely chop your garlic, leek and grate your carrots

3

Cut the gnarly bits of the celeriac

4

Put your pan on a high heat with a tbsp of oil

5

Once heated, add the garlic, carrots and leek, a pinch of salt and reduce the heat to medium, cooking for 3-5 minutes stirring occasionally.

6

Grate in the celeriac to the pan and make sure you’re constantly moving the veg so that it doesn’t burn

7

Add in a pinch of salt and your mushrooms to the pan with 2 tbsp of tamari

8

Fry for about 7 minutes, stirring occasionally.

9

While your veg is cooking, it’s time to make your béchamel

10

Add 4tbsp oil to a pan along with the flour and whisk together. Add in a pinch a salt

11

Pour in the milk slowly, stirring as you go

12

It slowly starts to thicken as it boils

13

Once it has thickened combine the veg, sauce and noodles together, coating all the noodles

14

Lastly pick some fresh thyme leaves from the stalk and roughly chop, Sprinkle over the dish, serve and enjoy!

Ingredients

Ingredients
 300 g wholewheat noodles
 2 cloves garlic
 1 medium sized leek
 2 small carrots
 1 tbsp Oil
 200 g celeriac
 ¼ tsp Salt
 100 g oyster/chestnut mushrooms or what is available
 2 tbsp tamari
 Few sprigs of thyme
Cream sauce
 4 tbsp oil
 4 tbsp flour
 400 ml oat milk

Directions

Instructions
1

Cook your noodles according to instructions on the packet

2

Finely chop your garlic, leek and grate your carrots

3

Cut the gnarly bits of the celeriac

4

Put your pan on a high heat with a tbsp of oil

5

Once heated, add the garlic, carrots and leek, a pinch of salt and reduce the heat to medium, cooking for 3-5 minutes stirring occasionally.

6

Grate in the celeriac to the pan and make sure you’re constantly moving the veg so that it doesn’t burn

7

Add in a pinch of salt and your mushrooms to the pan with 2 tbsp of tamari

8

Fry for about 7 minutes, stirring occasionally.

9

While your veg is cooking, it’s time to make your béchamel

10

Add 4tbsp oil to a pan along with the flour and whisk together. Add in a pinch a salt

11

Pour in the milk slowly, stirring as you go

12

It slowly starts to thicken as it boils

13

Once it has thickened combine the veg, sauce and noodles together, coating all the noodles

14

Lastly pick some fresh thyme leaves from the stalk and roughly chop, Sprinkle over the dish, serve and enjoy!

Creamy Mushroom & Leek Pasta In Vegan Béchamel Sauce

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