Spiralized Celeriac Pasta with Brussels Sprouts

gluten freeveganvegetarian
Spiralized Celeriac Pasta with Brussels Sprouts

Spiralized Celeriac Pasta with Brussels Sprouts

I’m on a real celeriac kick lately. It has such a fresh flavor and the consistency is uncanny – it really does taste just like regular spaghetti.

There’s just so much great winter produce to spiralize, I’ve been neglecting my beloved zucchini.

But when pasta looks like this, how can you resist? Today I’m sharing an easy 5-ingredient pasta using spiralized celeriac (aka celery root), brussels sprouts, garlic, red pepper flakes, and Earth Balance‘s butter substitute.

After my two year stint as a vegan, I kept a lot of the same eating habits and still use all the same vegan-approved food products in my everyday now, as an omnivore.

Some of the vegan subsitutes and alternatives are so good, that there’s no reason to use the unhealthier options. Companies like Earth Balance have created product lines that support a fully plant-based diet or simply help you incorporate more plant-based into your diet. There’s even information on how these small changes can really affect your health, which you can read here.

Spiralized Celeriac Pasta with Brussels Sprouts

Earth Balance was actually one of the first companies I discovered in my vegan journey. I wanted to butter my toast to make my favorite childhood breakfast (buttered toast with cinnamon and maple sugar), so I had to find a vegan alternative and there it was at the Whole Foods in my college town: a vegan buttery spread! Although I have to say, this peanut butter French toast looks divine.

This spread tastes just like butter, and some varieties are a bit sweeter or saltier than others. I find Earth Balance’s soy-free variety the best, and I still use it to this day. While my breakfasts aren’t always vegan, if I’m serving toast with it, it’s spread with Earth Balance. Lu loves it too – when I first gave him a piece of “buttered” toast, he had no idea and then once I told him, he was surprised and happy that I shared this healthy alternative with him!

Spiralized Celeriac Pasta with Brussels Sprouts

But this butter isn’t just for spreading on toast – it can be incorporated any way “real” butter is, like with baked goods, or for general cooking, like caramelizing onions. Today, I’m using it as the base flavor to a pasta dish.

Once the Earth Balance spread melts in the pan, all you have to do is start adding ingredients – first, the garlic and red pepper flakes to bring out the aromatics, then the brussels sprouts and spiralized celeriac. The pasta has a great savory flavor and it comes together in under ten minutes!

Spiralized Celeriac Pasta with Brussels Sprouts

Most importantly, the consistency of the celeriac is spot-on to that of regular spaghetti. If you haven’t tried to spiralize celeriac yet, I suggest you start here.

This is a sponsored conversation written by me on behalf of Earth Balance. The opinions and text are all mine.

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 9 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Spiralized Celeriac Pasta with Brussels Sprouts

Yields 1

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • 1 tablespoon Earth Balance Soy-Free Spread (or olive oil)
  • 1-2 garlic cloves, minced (I like it garlicky!)
  • 1 large pinch red pepper flakes (about 1/8 teaspoon)
  • 1 cup shredded brussels sprouts
  • 12oz celeriac, peeled, Blade D, noodles trimmed
  • chopped parsley, to garnish


  1. Heat the Earth Balance spread (or olive oil) in a large skillet over medium-high heat. Once the spread melts (or oil is shimmering), add in the garlic and red pepper flakes. Cook for 30 seconds or until fragrant.
  2. Add in the brussels sprouts and celeriac noodles and season with salt and pepper. Cook until celeriac pasta is cooked to your consistency preference, about 7 minutes.
  3. Transfer the noodles to a bowl or plate and garnish with parsley. Serve.


Calories: 264, Fat: 17g, Carbs: 22g, Fiber: 5g, Sugars: 6g, Protein: 8g


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Well Ali, as before, this recipe is very timely for me. I plan to make this dinner from MarkeySpoon Germany. It includes noodles which I plan to change out for the celery root. Here the root is easier to find than the stalks. I considered using sweet potatoes or the rutabaga that you suggested earlier this week but I really think this will be better especially with roasted cauliflower and hazelnut pesto. I can't wait. 1 Blumenkohl vorbereiten Den Umluftofen auf 200°C vorheizen. Die Blumenkohlröschen vom Strunk schneiden und anschließend in 2-3cm große Stücke schneiden. Einen Topf mit ausreichend Wasser zum Kochen bringen. 2 Blumenkohl garen Den Blumenkohl auf ein mit Backpapier ausgelegtes Blech verteilen und mit Salz, Pfeffer und Olivenöl würzen. Ca. 25Min. im Ofen goldbraun backen, er sollte deutliche Röstspuren haben. 3 Pesto vorbereiten Inzwischen den Knoblauch schälen, die Schale der Zitrone abreiben und anschließend eine halbe Zitrone entsaften. Den Käse grob hacken. 4 Grünkohl blanchieren Den Grünkohl mundgerecht klein schneiden. Das Kochwasser salzen und den Grünkohl darin ca. 1-2Min. kochen. In ein Sieb abgießen und dabei das Kochwasser auffangen oder mit einem Schöpflöffel den Grünkohl herausnehmen. 5 Topping zubereiten Das Kochwasser zurück im Topf wieder zum Kochen bringen, die Pasta hinzugeben und ca. 9-10Min. bissfest gar kochen. Durch ein Sieb abgießen. Die Hälfte der Haselnüsse grob hacken. Schnittlauch in 2cm Stücke schneiden. 6 Pesto zubereiten Die übrigen Haselnüsse, Knoblauch, Zitronensaft, -abrieb, Käse sowie 3/4 des Schnittlauchs und ca. 3EL Olivenöl mit dem Stabmixer pürieren. Falls zu dick, 1-2EL Wasser oder mehr Olivenöl hinzugeben. Mit Salz und Pfeffer würzen, mit den Nudeln und dem Grünkohl vermischen. Den Blumenkohl und die restlichen Haselnüsse und Schnittlauch darüber geben.
Angela says:
Can't wait to make this! I love celeriac too and it's nice to have a single serving recipe so I won't be eating the same meal all week long.
Suzy says:
Is it correct in that it's only 1 serving?
Patricia says:
Love your receipes and especially am happy to have the nutritional information. However, I notice that the latest receipes no longer give the sodium information. This is one of the most important parts of the nutritional information for me as I am on a sodium limited diet. Thanks for your help.
Linda says:
I must have had the toughest celery root ever possible. I could not get it to spiralize. The handle and teeth spun free of the root. It would not hold. I am going to buy a new root and try again. Have you ever had a really tough root? I tried to grate it with no luck.
michelle jadaa says:
do celery root noodles freeze well?

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