By Paola Bassanese
I like unusual flavour combinations – this is a recipe using wholemeal pasta and seasonal vegetables with a dash of pomegranate seeds for extra crunch and texture.
1 Portabello mushroom
1 clove garlic
3 tablespoons olive oil
1 teaspoon capers
80 gr wholemeal spaghetti (for 1 person)
1 pinch salt and pepper
Boil the celeriac for about 15-20 minutes or until fork-tender.
Gently fry some chopped garlic and the capers in 2 tablespoons of olive oil for 2 minutes then set aside. In the same pan, throw in the chopped celeriac and mushrooms.
Cook for 5-10 minutes until the mushrooms have lost all the excess liquid and the celeriac looks slightly caramelised. Leave to cool and in the meantime cook the spaghetti in salted boiling water (10 minutes or less).
Once the celeriac mixture is cooler, blend to a paste. Drain the pasta when ready then heat the garlic and capers you set aside earlier, add the celeriac sauce and the pasta.
To serve, scatter some pomegranate seeds and add a pinch of salt and pepper to taste with a final flourish of olive oil.
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