Summary

Ingredients

• 500 g celery
• 1 onion (s)
• 1 clove garlic
• 2 tablespoon oil (walnut oil)
• liter ⅛ white wine, vegetarian, dry
• liter ⅛ vegetable stock
• 400 g pasta (Spirelli)
• Salt water
• 3 tablespoon sesame seeds
• 2 teaspoons cornstarch
• 3 tablespoon heavy cream
• Salt and pepper, whiter

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Instructions

1. First clean the celery and remove the coarse fibers. Now cut the bars into thin slices about 0.5 cm thick. Pick up some tender celery leaves from the center and chop them into small pieces.
2. Toast the sesame seeds in a pan without oil until light brown and set aside for later. Now the noodles are cooked al dente in salted water.
3. Meanwhile, finely chop the onion and garlic and sweat in a pan in walnut oil. Add the celery slices, deglaze with the vegetable stock and wine and simmer.
4. When the celery has the desired consistency (firm to the bite or soft, depending on the taste), the cornstarch stirred in cream is added to thicken the sauce.
5. Finally, mix the sauce, pasta and sesame seeds, season with salt and white pepper to taste, sprinkle the chopped celery leaves on top.
6. The dish also tastes cold as a pasta salad.