Easy Recipe for Celeriac Spaghetti

I absolutely love sharing easy peasy lemon squeazy recipes with you so that you can see that getting a handle on ‘plantbased eating’ needn’t be a chore. Not only is it easy – this recipe ticks the box of exploring with food (and this is really what floats my boat) and experimenting with veggies that one perhaps might not come across every day. Variety is the spice of life after all…

Now I have always been a fan of celeriac mash – and truly believe that it is one of ‘Sunday Roasts’ hidden gems. I’ve also spiralized a celeriac many times to use in raw pasta style dishes. This works really well especially when the sauce has plenty of time to sink in and settle in to the noodles and soften the celeriac noodle (or spaghetti). Celeriac also works well in a coleslaw.

Todays recipe comes straight from my retreat in Portugal. I wanted to knock out some hot poghetti (pictured above) but we don’t use potatoes at the retreat and I had a celeriac ready for juicing. So I figured that if celeriac is an easy swap out for a good old spud for some creamy mash then it should also work remarkably well for a poghetti (potato spaghetti) dish. You can check out the original poghetti recipe here.

How to make Celeriac Spaghetti

Preparation time: 5 minutes

Cooking time: 15 minutes

Serves 2-4


  • 1 large celeriac (celery root)
  • pinch quality salt
  • drizzle of olive or flax oil


  • Pre-heat the oven to 200°C/400°F/gas mark 4.
  • Get your baking tray ready and cover with baking paper if you have it.
  • Drizzle with a little oil.
  • Using your ProSpiralizer spiralize your potato using blade 2.
  • Place in to a bowl.
  • Drizzle on olive oil and salt and massage in to the celeriac.
  • Using your hands create a mini mound: so that the outer peaks will crispen and the inside dome noodles will poach.
  • Try not to lay the noodles out flat – they will just burn to a crisp – you want the effect of an upside-down bowl.
  • Place the ‘inner tube’ of leftover celeriac on the baking tray too.
  • Cook for 15 minutes or until cooked to taste: the top strands should be crunchy leaving steamy celeriac noodles inside.
  • As a cook test – see if the inner tube (I call it the willy!) is cooked enough. It’s usually a good indicator that your #poghetti is done.
  • Serve on a platter with some sharing forks alongside your favourite dish.
  • Totes lush

NUTRITION (PER SERVING): When eating celeriac spaghetti aint nobody caring about calories!

To find out more about my professional blades spiralizer the ProSpiralizer™ just click here.

Let me know how you get on with your celeriac spaghetti – feel free to share your posts on social media and comment below! Would love to hear from you!

Big loves






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