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.
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!
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!
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.
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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
- 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
- 12 oz celeriac peeled, Blade D, noodles trimmed
- chopped parsley to garnish
- 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.
- 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.
- Transfer the noodles to a bowl or plate and garnish with parsley. Serve.