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Delivering From Levin to Wellington and Hutt Valley on Tuesdays, Wednesdays and Fridays.
Celeriac Ribbon Pasta

Celeriac Ribbon Pasta


  • 1 celeriac
  • 1 lemon
  • 40g pumpkin seeds
  • 2 tbsp extra virgin olive oil
  • 15g butter
  • 1 1/2 tsp dried thyme or 4 fresh thyme sprigs
  • 2 finely chopped cloves of garlic
  • 1/2 tsp dried chilli flakes
  • 1 bunch of chard or spinach chopped
  • 20g parmesan (or measure with your heart ;) )


Step One:

  • Using a good vegetable peeler, cut long, wide strips around the circumference of the celeriac, placing the ribbons into a bowl of water and lemon juice of 1/2 a lemon until you have lots of ribbons. Allow for more than you would using pasta. (for reference - we used 1/2 a celeriac and it made enough for 1 person)

Step Two:

  • Dry-fry the pumpkin seeds in a pan until they have puffed and popped. Set aside.

Step Three:

  • Bring a large pan of salted water to the boil. Add the celeriac for 1 min, drain and reserve the water.
  • In a non-stick fry pan, heat the oil and butter until the butter has melted and foamed up.
  • Add the thyme, garlic and chilli flakes.

Step Four:

  • Cook the garlic mixture for 2-3 minutes until fragrant and almost golden, add the chard or spinach and stir cooking for a couple more mins.
  • Add the pumpkin seeds and squeeze in some lemon juice.
  • Turn up the heat and stir in half of the grated cheese. Add in the celeriac and a slosh of the pasta water and toss, shaking the pan until the sauce looks glossy.

Step Five:

  • Divide between plates to serve and top with more cheese.

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