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Penne with Roasted Celeriac | Fine Autumn Delight
(0)
30 min
Quick
Knuspr-Küche
Diese herbstliche Pasta vereint al dente gekochte Penne mit im Ofen karamellisiertem Knollensellerie, aromatischem Salbei und feinem Parmesan. Ein vegetarisches Wohlfühlgericht aus der italienischen Küche, das im Handumdrehen gelingt und herrlich wärmt.
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (180 °C convection). Line a baking sheet with parchment paper.
Peel the celeriac and cut into approx. 1.5 cm cubes. Finely chop the garlic. Wash the fresh sage, pat dry, and pluck the leaves.
Instructions
Spread the celeriac cubes onto the baking sheet, drizzle with 2 tbsp olive oil, and toss with salt, pepper, and a pinch of chilli flakes. Roast in the preheated oven for about 25–30 minutes until the celeriac is tender and appetisingly golden brown around the edges.
Chef's tip
For extra crispiness, you can fry a few sage leaves separately in a little olive oil until crispy and place them on top of the pasta as a garnish.
The reserved starchy pasta water is key: it emulsifies with the olive oil and Parmesan to create a velvety sauce that clings perfectly to the penne.
75 min
Under an hour
