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Gluten Free

Ingredients 4 Number of Servings

1 box Barilla Gluten Free Spaghetti Pasta

2 sachets saffron

2 1/2 cups russet potatoes (4 medium-sized ones)

1/2 cup crispy soy flakes (or textured vegetable protein)

1 1/2 cups fresh celeriac (or rutabaga)

salt & black pepper TT

1 tbsp extra virgin olive oil

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  • Cook potatoes in salted boiling water; finish cooking; drain and keep aside a little cooking water. Then, mash them in a salad bowl.

  • Heat the oven to 400 degrees. Take celeriac, peel it and cut it into small cubes, then place on a baking tray and cook for 20 minutes until they are crispy.

  • Melt saffron in a cup with 100 ml water, whisking until combined.

  • In a bowl, mix the saffron water with the mashed potatoes, then blend well together with some cooking water in a food processor until smooth.  Add a grating of pepper.

  • In a non-stick pan, toast the crispy soy flakes with a spoon of olive oil on medium heat for 5 minutes, until golden. In the meantime, blend the celeriac cubes in a food processor until they are crumbled.

  • Cook the pasta in boiling salted water and drain. Pour the spaghetti into the bowl and stir in well the saffron and sauce. 

  • Plate on a dish, pouring over the top the crispy soy flakes, the celeriac crumbs and grated pepper to taste.

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