for 4 person

One-pot

1 tbsp	olive oil
1	onion, thinly sliced
2	garlic cloves, minced
300 g	celeriac, cut into slices approx. 1 cm wide
1 litre	water
1 cube	vegetable bouillon
300 g	pasta (e.g. fusilli)

To serve

200 g	blue cheese (e.g. Gorgonzola)
150 g	leaf spinach
¼ tsp	smoked paprika
	salt and pepper to taste
75 g	smoked almonds, coarsely chopped

How it's done

One-pot

Heat the oil in a wide pan. Add the onion, garlic and celeriac, sauté for approx. 3 mins. Pour in the water, add the stock cube and pasta, mix, bring to the boil. Reduce the heat, cover and cook over a medium heat for approx. 10 mins., stirring occasionally until the pasta is al dente.

To serve

Add the cheese, spinach and paprika, mix, heat through, season. Plate up the pasta, sprinkle with the almonds.

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