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🍝 Creamy Pasta Sauce with Celery and Horseradish

484 kcal · 30 min · 4 servings

Ingredients

• 250 g celery with greens (5 stalks)
• 2 shallots
• 5 g yogurt butter (1 tsp)
• 150 ml classic vegetable broth
• 1 piece horseradish (approx. 4 cm; or 2 tsp horseradish from the jar)
• 0.5 lemon
• 100 g apples (0.5 apples)
• 50 g mascarpone
• salt
• pepper
• 175 g pasta (e.g. penne/tube pasta)

Instructions

1. 1. Thoroughly wash the celery stalks.
2. 2. Remove the tough strings from the stalk if present.
3. 3. Slice the celery into rounds about 1 cm thick.
4. 4. Set aside a few celery leaves for garnish.
5. 5. Peel the shallots.
6. 6. Slice the shallots into very thin slices.
7. 7. Heat the yogurt butter in a large saucepan with high sides.
8. 8. Add the celery slices and shallots to the hot pan.
9. 9. Sauté the vegetables over medium heat for 3 minutes until translucent.
10. 10. Pour the broth into the pan.
11. 11. Bring the mixture to a boil.
12. 12. Let everything simmer for another 4 minutes.
13. 13. Wash the horseradish root meanwhile.
14. 14. Peel the horseradish root.
15. 15. Grate the horseradish finely.
16. 16. Place the grated horseradish into a small bowl.
17. 17. Squeeze half of the lemon.
18. 18. Measure out 2 tablespoons of lemon juice.
19. 19. Add the lemon juice to the horseradish in the bowl.
20. 20. Wash the apple.
21. 21. Peel the apple.
22. 22. Cut the apple into quarters.
23. 23. Remove the core from the apple quarters.
24. 24. Grate the apple pieces finely over the horseradish.
25. 25. Stir the mascarpone into the apple-horseradish mixture.
26. 26. Stir the mascarpone mixture into the celery in the pan.
27. 27. Season the sauce with salt and pepper to taste.
28. 28. Add more lemon juice if necessary.
29. 29. Roughly chop the reserved celery leaves.
30. 30. Sprinkle the celery leaves over the finished sauce.
31. 31. Serve the sauce warm.

Nutrition per serving

• kcal: 484
• Protein: 16 g · Fett/Fat: 12 g · Carbs: 74 g