Celeriac Vegan Pasta with Herbed Tomato Sauce Recipe

Celeriac Pasta with Herbed Tomato Sauce Recipe

If you need a change from zucchini linguini, then why not introduce a new vegetable vegan pasta into your repertoire? You should never judge a book by its cover and, although it’s not the prettiest vegetable in the bunch and a bit knobbly, celeriac makes a beautiful ribbon pasta when thinly sliced. It has a wonderfully creamy and slightly nutty taste, and partners perfectly with herbed tomato sauce or puttanesca.

Celeriac is bursting with calcium and magnesium and immune system–enhancing zinc. It contains water-soluble fibre which helps to lower cholesterol, and is also beneficial to the nervous, lymphatic and urinary systems.

Serves: 4



Celeriac Pasta with Herbed Tomato Sauce Recipe

By: Lee Holmes

If you need a change from zucchini linguini, this healthy vegan pasta dish may be your answer. Celeriac may not be your average veggie but it partners perfectly with tomato sauce!


Prep time

Cook time



  • Herbed Tomato Sauce
  • 2 tbsp cold-pressed extra-virgin olive oil
  • 1 red capsicum, seeds & membrane removed, very finely chopped
  • 2 garlic cloves, crushed
  • 1 onion, chopped
  • 7 whole tomatoes, peeled & chopped (see note)
  • 3 tbsp tomato paste
  • 6 drops liquid stevia
  • ½ teaspoon Celtic sea salt & freshly ground black pepper
  • 1 tbsp chopped mixed basil and parsley
  • 1 celeriac, peeled
  • 500 mL vegetable stock


  • To make the tomato sauce, heat the olive oil in a large, heavy-based frying pan over medium heat. Add the capsicum, garlic and onion and cook, stirring often, for 6–8 mins or until the onion is translucent.
  • Add the tomatoes, tomato paste, stevia, salt and a few grinds of black pepper. Bring to the boil, cover and simmer for 20 mins or until the sauce thickens.
  • Stir in the basil and parsley and taste for salt and pepper, adjusting if necessary. Set aside to cool.
  • Meanwhile, to make the pasta, use a mandolin or knife to cut the celeriac into fine ribbons. Heat the vegetable stock to a simmer. Place the celeriac in the simmering stock and cook for 3 mins, or until tender.
  • Note: The tomato sauce will keep in the fridge in a sterile, tightly sealed jar for up to a week. It can also be frozen for up to a month in a sealed container. To peel the tomatoes, carefully make a slit down one side of each tomato and place in a large bowl. Top with boiling water, ensuring they are well covered, then leave them for a few mins. Before straining off the water, test one to ensure that they are ready — the skin should peel off easily. If it does, strain the tomatoes and allow to cool before peeling them.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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