Creamy Celery Pasta Recipe

This creamy celery pasta recipe is a tasty flavorful sauce made with sauteed celery, vegetables, spices, and coconut milk tossed with long linguine noodles. A easy weeknight pasta recipe that is ready in about 30 minutes, and is a great way to use up extra celery.

I love tossing long strands of pasta in this creamy celery sauce, but you can use a short or medium pasta  you have on hand. Serve with a giant spinach avocado salad & whole wheat garlic knots for a complete tasty meal.

I always stock up on celery when it’s on sale. And when I have extra celery, I love whipping up this thick, creamy plant-based sauce to toss with pasta. It’s a tasty dinner with loads of flavor, and is simple to make.

I love the earthy flavor of celery, and when it’s cooked and blended in this sauce, it’s very reminiscent of a cream of celery soup – but better and with much more flavor. This recipe is a great way to use up any extra celery you have on hand – including the leaves!

This Creamy Celery Pasta Recipe Is

• Rich
• Flavorful
• Easy to Make
• Satisfying
• Luscious
• Vegan, Vegetarian, & Dairy Free!

Simple Celery Pasta Recipes 

This celery pasta is the tastiest, freshest dinner recipe. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner.

It makes a great holiday pasta dish as well – a simple vegetarian recipe to serve with a salad. Pasta is a fast and inexpensive meal. It takes only 20 minutes to cook, so you can enjoy extra time to prep sides or a salad. Browse all our pasta recipes here!

What’s in This Pasta with Celery?

See the recipe card below for full ingredient amounts and recipe instructions!

•  Linguine pasta, or long pasta of choice
• Celery – I used the stalks as well as the leaves!
• Good Extra Virgin Olive Oil
• Onion 
• Garlic
• Nutritional Yeast: not to be confused with bread baking yeast, nutritional yeast has a cheesy nutty umami flavor which is great in all kinds of dishes – I even sprinkle it on fresh popped pop corn and WOW!  Also great in soups and sauces of all kinds.
• Lemon Juice
• Salt
• Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
• Pepper
• Parmesan cheese, a vegan version, adding a little extra into the sauce (and for garnish) makes this dish delish.

How Do You Make Celery Sauce for Pasta?

1. In a large pot, cook pasta according to package instructions. Drain and set aside.
2. In the same pot, add the olive oil, onions, garlic, and celery, and sauté over medium heat for 7 to 8 minutes until the vegetables have started to soften and the celery has begun to brown. Remove 2 tablespoons of celery from the pot, to save for garnish.
3. Add the nutritional yeast, lemon juice, salt and pepper. Add coconut milk, and simmer for 20 minutes until vegetables are tender.
4. Using an immersion blender (or by transferring small batches to a stand blender) blend the sauce until creamy.
5. Add the cooked pasta back to the pot, and cook until hot. Serve the hot pasta in a dish or bowl, and garnish with the reserved sauteed celery and vegan Parmesan cheese if desired. Enjoy!

Creamy Vegetable Pasta Recipes You May Enjoy

• Tomato Mushroom Pasta Sauce Recipe
• Butternut Squash Mac and Cheese Recipe
• Almond Milk Alfredo Sauce Recipe
• Parsley Pasta with Butter & Garlic Recipe
• Hummus Pasta Sauce Recipe with Lemon

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Creamy Celery Pasta

Kelly Jensen

This creamy celery pasta recipe is a tasty flavorful sauce made with sauteed celery, vegetables, spices, and coconut milk tossed with long linguine noodles. A easy weeknight pasta recipe that is ready in about 30 minutes, and is a great way to use up extra celery.

5 from 2 votes

Print Recipe Pin Share Tweet

Prep Time 0 minutes mins

Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Pasta

Cuisine American

Servings 4 servings

Calories 309 kcal

Equipment

• Large Pot
• Immersion Blender

Ingredients

  

1x2x3x

• 8 ounces linguine pasta or long pasta of choice
• 2 tablespoons olive oil
• 1 sweet onion chopped
• 3 cloves garlic minced
• 6 stalks celery roughly chopped including leaves
• 1 teaspoon nutritional yeast
• 1 lemon juiced
• 1 teaspoon Sea Salt
• 1 13- ounce can coconut milk
• 1/2 teaspoon Black Pepper
• Parmesan cheese use vegan if desired, optional for serving

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Instructions

 

• In a large pot, cook pasta according to package instructions. Drain and set aside.
• In the same pot, add the olive oil, onions, garlic, and celery, and sauté over medium heat for 7 to 8 minutes until the vegetables have started to soften and the celery has begun to brown. Remove 2 tablespoons of celery from the pot, to save for garnish.
• Add the nutritional yeast, lemon juice, salt and pepper. Add coconut milk, and simmer for 20 minutes until vegetables are tender.
• Using an immersion blender (or by transferring small batches to a stand blender) blend the sauce until creamy.
• Add the cooked pasta back to the pot, and cook until hot. Serve the hot pasta in a dish or bowl, and garnish with the reserved sauteed celery and vegan Parmesan cheese if desired. Enjoy!

Nutrition

Calories: 309kcalCarbohydrates: 10gProtein: 3gFat: 31gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 603mgPotassium: 347mgFiber: 3gSugar: 5gVitamin A: 30IUVitamin C: 9mgCalcium: 31mgIron: 2mg

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