Just in time for the popular New Year's desire to eat more healthfully, a tasty, satisfying vegan pasta dish.  Even my husband (a committed carnivore) says 10/10 - fantastic.  In fact, he's the one that wanted me to write it up for this blog.

1 whole celery root, diced

1 medium sweet potato, julienned (about 1 c.)

2 yellow beets, julienned (about 1 c.)

4 medium carrots, julienned (about 1 c.) 

2 small parsnips, julienned (about 1/2 c.)

6 dried chile d'arbol, smashed in  a mortar and pestle 

1 lemon, zested and juiced 

1 c. shiitake, sliced 

2 T. oregano, minced

fresh beet greens from the two beets, washed and chopped

1 lb. short pasta

olive oil

kosher salt

black pepper 

Place celery root in a pan and cover with water.  Salt liberally and bring to a boil.  Cover tightly and cook until celery root is very soft.  Drain and then mash as you like (e.g. pass through a ricer, puree in a blender, mash by hand).  Whatever method you choose, be sure there are no chunks left over.

Meanwhile, in a large, heavy pan over medium-high, heat a generous glug of olive oil.  Add potato, beet, parsnip, and carrot.  Sprinkle with salt and black pepper and stir to coat.  Cook for about 10 minutes until veg starts to soften.  Add zest of the lemon, chili, oregano, and shiitake.  Stir well again and continue to cook.  Partially cover with lid and cook until the veg is tender and nicely caramelized.  Mix in the beet greens and lemon juice, then cook another couple of minutes until greens are wilted.

While veg is cooking, prepare pasta in salted water according to package directions.  Drain, reserving about a cup of the cooking liquid.

Mix together pasta, celery root puree, and pan-roasted veg mixture.  Mix in a bit of the pasta cooking water as needed, until desired consistency is achieved.  

Serve in shallow bowls and top with additional olive oil.