Fusilli with mushrooms and celeriac

For 4 persons

• 250 g Healthy Fusilli
• 300 g forest mushrooms
• 1 celeriac
• 200 ml of water
• 1 clove of garlic
• 3 spring onions
• handful of chopped parsley
• 1 tbsp fermented cashew cream
• oil for frying
• pepper, salt, nutmeg
• lemon

Cook the fusilli in lightly salted water al dente (4 min). Drain and rinse under running water.

Cut the celeriac into small cubes (about 1cm by 1cm). Cut the mushrooms into slices. Cut the spring onion into rings. Stir-fry the celeriac cubes in a hot pan (about 3 to 4 minutes). Season well with salt and pepper. Remove half from the pan and set aside. Finely blend the other half with 200 ml of water and 1 to 2 tbsp of cashew cream until smooth. If necessary, add some more water. Taste and season with salt and pepper. Optionally add a pinch of nutmeg.

Fry the mushrooms on a high heat in the pan. Remove them from the pan and set aside. Put the pan on a lower heat. Add the fusilli to the pan. Add the parsley and spring onions. Add a ladleful of water and half the celeriac sauce. Mix everything well. Add 1 tbsp lemon juice to freshen up the dish.

Serve the pasta in a plate. Dress the diced celeriac on top and the sautéed mushrooms. Finish with the rest of the celeriac sauce.

Enjoy!