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Prosciutto and asparagus celery root spaghetti with Alfredo sauce

Prosciutto and asparagus celery root spaghetti with Alfredo sauce

2
5 min
5 min
Prepared with:

Shredded Celery Root

Ingredients

2 cans of Del Monte grated celery root

1 tbsp (15 ml) butter

2 cloves garlic, chopped

1 ½ c (375 ml) fresh asparagus, cut into 1" (2.5 cm) pieces

1 c (250 ml) 35% cream or 15% cooking cream

1 c (250 ml) grated Parmesan

Salt and freshly ground pepper

4 slices prosciutto, sliced into strips

Preparation

Open the cans of celery root, keeping the lid partially covered. Turn upside down and drain.

In a large saucepan on medium, melt better and sauté garlic and asparagus for 2 minutes.

Pour in the cream and melt the Parmesan.

Add the celery root and cook, stirring for 2 to 3 minutes.

Season to taste and cook another 1 to 2 minutes.

Remove from the heat, add the prosciutto and separate into 2 pasta dishes.