Creamy Roasted Celeriac & Mushroom Orecchiette

Winter is now upon us which means comfort food season! For me, the hardest part is remembering to include the veggies which is why this dish works so well. Big flavour veggies like celeriac and mushrooms only bring the plate to life!


  • 200g Orecchiette pasta (or however much you think is suitable!)

  • One small celeriac, peeled and cubed

  • 100g chestnut mushrooms, sliced

  • 2 cloves garlic, sliced

  • One small bunch of parsley, roughly chopped

  • 300g Silken tofu

  • Good grating of parmesan

  • Salt & Pepper

  • Olive oil


  • Pre-heat the oven to 200C whilst prepping all of the veg

  • Put the celeriac in the oven to roast, making sure there’s a good slather of olive oil and seasoning all over first

  • Use a big saucepan to boil well-salted water, cook the pasta to instruction and reserve a small cup of the pasta water

  • Give the celeriac a good mix and turn, and then put it back in the oven for another 10mins

  • Gently heat up the oil in a pan, adding in the garlic whilst the oil is still cold to get that garlicky infusion

  • Add in the mushrooms when the oil is nice and hot, stirring occasionally

  • Meanwhile, whizz up the silken tofu, parmesan and a good splash of water to form a creamy sauce. If it’s too thick, add in a tablespoon of cold water and whizz again. Keep going until you’ve reached béchamel consistency

  • Add the roasted celeriac and orecchiette into the mushrooms, and give it all a good mix on a low heat

  • Keeping on a low heat, pour in the tofu parmesan sauce and half the cup of pasta water, then stir

  • Checking the consistency, we want to avoid gloop! Turn off the heat, add in the last parts of the water, chopped parsley and plenty of seasoning and continue to mix until it’s all come together