Be pleasantly surprised by this flavorful and vegetarian fusilli with creamy walnut sauce and crunchy celery. This dish perfectly combines the creamy and nutty texture of walnuts with the salty and rich taste of Gran Padano. The crunchy celery adds a fresh and delightful bite, making this vegetarian dish both savory and refreshing.

How to make fusilli with creamy walnut sauce and celery?

This Fusilli with creamy walnut sauce and crunchy celery is ready in a jiffy. A few preparations, and while the pasta cooks, you can finish the walnut sauce. So you are ready to eat in half an hour time!

Preparations

First, we handle the celery stalks. Trim the ends and wash them thoroughly. Then halve the celery stalks lengthwise. If they are large stalks, or if you prefer smaller pieces, you can halve them lengthwise again. Finally, cut the stalks into pieces of about five centimeters (two inches).

Next, finely chop the parsley. We will use approximately three tablespoons in this vegetarian pasta. One will be sautéed with the garlic, the second will be added to the sauce, and the third will be used to finish the dish.

Chop the two garlic cloves into small pieces as well.

Finely chop the nuts (walnuts and pine nuts). You can do this manually for a coarser sauce, but I usually use a food processor for faster and smoother results.

Finally, mix the cream with water and the egg. Beat this mixture well so it blends smoothly.

Cooking the fusilli with creamy walnut sauce and celery

First, bring the water for the fusilli to a boil. Cook according to the instructions on the package, typically eight to twelve minutes.

For the last five minutes, add the celery stalks to the boiling water. They will cook and provide a crunchy texture.

While the pasta cooks, prepare the walnut sauce. Heat oil in a pan. Walnut oil or sesame oil is preferred, but neutral oil or olive oil can also be used if those are not available.

Sauté the garlic and one tablespoon of parsley in the oil for a minute. Make sure they don't burn.

Next, add the chopped nuts to the garlic and parsley mixture. Reduce the heat to medium and stir regularly for about four minutes. The nuts should roast lightly but not burn.

Mix the liquid (cream mixture) and Gran Padano into the nut mixture. Let it simmer gently and add the second tablespoon of parsley.

When the fusilli is cooked, drain it along with the celery stalks. Mix in the butter and let it melt completely.

Now you have two options for the walnut sauce. The first is to mix it into the pasta. The second option is to serve it separately on top of the fusilli with celery stalks.

Serve the fusilli with creamy walnut sauce and crunchy celery in deep plates. Finish with the remaining parsley. You can also use a walnut and a few pine nuts for garnish.

Alternatives for the celery stalks

The celery stalks add a delightful summer and Mediterranean touch to this vegetarian fusilli with creamy walnut sauce. However, you can also replace them with a few other delicious alternatives.

In the spring, you might choose the quintessential spring vegetable: asparagus, white or green. They are also wonderfully juicy and crunchy, and pair beautifully with the walnut sauce.

Another more classic option is zucchini. It's best to fry them first in a pan over high heat to get nice crispy pieces of zucchini. If you cook them, the crunchiness will be lost.

More surprising.vegetarian

Nowadays, many people are mindful of their diet and strive to eat healthier. Meat is allowed but not necessary, and a vegetarian dish can certainly be on the menu once or a few days a week. Below you will find a few delicious vegetarian dishes that go far beyond the concept of "leaves and stalks":

If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.