Go Back

Vegan Gluten-Free “Rooted” Root Vegetable Pasta

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 Servings
Ingredients Method

Ingredients
  

  • 8 oz. penne pasta or pasta of your choice, dry
  • 2 medium celery roots outer skin removed and chopped into small cubes
  • 1 can artichoke hearts quartered
  • 3 leeks
  • 1/3 cup almond yogurt
  • 1 tablespoon tahini
  • 1 tablespoon nutritional yeast
  • 1 tablespoon water
  • 2 garlic cloves grated
  • 1/2 teaspoon mustard powder

Method
 

  1. Preheat oven to 425°F. Cut leeks in half and wash thoroughly, then cut the halves into thirds. Drain the artichoke hearts and dry them thoroughly. Arrange the leeks, artichokes, and celery root on two baking sheets and drizzle with olive oil. Toss to coat evenly, and roast for 25 minutes or until the vegetables are browning and crisped on the edges.
  2. Meanwhile, prepare the pasta: bring 6-8 cups of salted water to a boil. Add pasta, and cook until tender (around 7 minutes). Drain, reserving about 1/2 cup of pasta water.
  3. Prepare the yogurt sauce: combine the yogurt, tahini, nutritional yeast, water, garlic, and mustard, and stir until creamy. Add more water if you prefer a thinner sauce.
  4. When the vegetables are finished, combine with pasta and top with sauce (adding reserved pasta water if you need to loosen things), coating evenly.