A great combination of pasta and celeriac in our recipes. Try it and see!

Pasta can be prepared in many different variations.

This time we have prepared recipes for pasta with stalked celery for you, which will surprise you with their great taste.

Is there a variant with chickpeas, pesto or ham and cream?

Find your favorite and delight your taste buds!

Vegan pasta with celery stalks and chickpeas

Delicious pasta with chickpeas, celery stalks, fresh parsley, red chili and lemon zest will be loved not only by vegans! They are healthy, nutritious and easy to prepare. What more could you want from a meal.

What you will need

  • 230 g of pasta of your choice
  • 1 cup cooked chickpeas, drained
  • 1/4 cup or more fresh parsley, chopped, plus more for garnish
  • 4 stalks celery stalks, sliced diagonally (leaves can be chopped for garnish)
  • 3 cloves of garlic, chopped
  • 1-3 tsp crushed red chili (or to taste)
  • 1-2 tablespoons of lemon zest
  • 1 shallot, diced
  • olive oil
  • salt and pepper to taste


  • Cook the pasta according to package directions and drain.
  • Meanwhile, pour water into another pot, bring to a boil and add the chopped stalks of celery.
  • Add a little salt and blanch for a minute or two, then drain, rinse under cold water and set aside.
  • Heat 1-2 tablespoons olive oil in a large skillet over medium-high heat.
  • Add the shallots and sauté until soft – a few minutes.
  • Add the chickpeas, celery stalks and maybe a pinch of chopped parsley and reheat.
  • Add the garlic, red chilies, and 1/4 cup or more of the chopped parsley and sauté for another minute.
  • Add the pasta and toss.
  • Add the lemon zest and season with salt and pepper.
  • Serve with additional parsley and, if you have it, chopped celery leaves.
  • If you want, season with lemon juice or a little more crushed red chili.
  • Enjoy your meal!
Pasta with chickpeas, celery stalks, fresh parsley, red chilli and lemon zest in a bowl.

Try our other recipes with stalked celery . Whether you are looking for inspiration for new soups, smoothies, juice, salad or spread, we have everything ready!

Rigatoni with celeriac pesto

This recipe for rigatoni pasta with a simple and delicious celery leaf, parmesan and cashew pesto takes less than 20 minutes and the whole family will enjoy!

What you will need

For the pesto:

  • 4 cups fresh celery stalks
  • 2 cloves of garlic, peeled
  • ½ cup finely grated Parmesan
  • ¼ cup toasted unsalted cashews
  • 2 teaspoons of lemon juice
  • ⅓ cup extra virgin olive oil

For the pasta:

  • ½ cup celery stalk pesto, see above
  • 300 g dried rigatoni pasta
  • 2 tablespoons cashews, roughly chopped
  • 1-2 tablespoons of lemon juice
  • salt and pepper to taste
  • 1-2 tablespoons of finely grated parmesan


  • Wash and dry the stalked celery leaves well.
  • Dry roast the cashew nuts in a pan.
  • Add the celery stalks, garlic, Parmesan and toasted cashews to the bowl of a food processor and blend on low until everything is finely chopped.
  • With the food processor running on low, pour in the olive oil in a slow, steady stream.
  • Your pesto is ready.
  • Now bring the water to a boil in a large pot.
  • Add a generous 3-4 teaspoons of salt to the water and stir.
  • Add the pasta and cook according to package directions or until al dente.
  • Remove 1 cup of pasta water and set aside.
  • Drain the pasta, discard the remaining water.
  • Add the pasta back to the pot and add the pesto, half the cashews and half the lemon juice.
  • Mix well.
  • Add the pasta water a little at a time until the sauce is the desired consistency.
  • Taste and add more lemon juice and salt and pepper to taste if needed.
  • Serve with the remaining cashews and Parmesan cheese sprinkled over the top.
  • Enjoy it!
Rigatoni with a simple and delicious pesto of celery leaves, parmesan and cashew nuts on a plate.

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Pasta salad with tuna and vegetables

Forget store-bought salads and make your own homemade salad with pasta, tuna and lots of greens and toss it with a wonderful yogurt dressing made with mayonnaise, plain yogurt and dried dill. Delicacy!

What you will need

  • 4 cups dry pasta of your choice
  • 1 cup frozen peas
  • 1 cup chopped carrots
  • 1 cup chopped celery stalks
  • 1 cup chopped cherry tomatoes
  • 340 g canned tuna, drained
  • 1/3 low-fat white Greek yogurt
  • 1/3 cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves of garlic, pressed
  • 1 teaspoon of dried dill
  • 1 teaspoon of salt
  • 1/2 tsp pepper


  • Cook the pasta according to the instructions on the package, add the peas for the last 4 minutes of cooking.
  • Drain and rinse with cold water, set aside.
  • Add carrots, celery stalks, tomatoes and tuna to a large bowl.
  • In a small bowl, whisk together the yogurt, mayonnaise, vinegar, mustard, garlic, dill, salt, and pepper.
  • Add the pasta to the bowl with the tuna and vegetables and cover with the dressing.
  • Mix until everything is well combined.
  • Serve!
  • The salad will last up to 5 days in the fridge.
A salad of pasta, tuna and lots of vegetables and toss it with an amazing yogurt dressing with mayonnaise, plain yogurt and dried dill in a bowl with a wooden spoon.

Farfalle with ham, peas, celeriac and walnuts

This recipe is really simple and even a complete beginner can do it. In addition, the combination of pasta, ham, vegetables, cream sauce and walnuts is really excellent!

What you will need

  • 400 g of farfalle
  • salt to taste
  • 200 g of stalked celery
  • 200 g of frozen peas
  • 150 g slices of ham
  • 1 small onion
  • 2 tablespoons of butter
  • 250 ml whipping cream
  • 50 ml of milk
  • freshly ground pepper
  • freshly ground nutmeg
  • 50 g of walnuts
  • 2 tablespoons of fresh dill
  • 1 organic lemon


  • Cook the pasta in boiling salted water until al dente.
  • Rinse under cold water until cool, then drain.
  • Wash, peel and cut the celeriac into slices.
  • Mix it with the peas and then blanch in boiling salted water for 2 minutes.
  • Drain, rinse under cold water and drain again.
  • Slice the ham.
  • Peel and finely chop the onion.
  • Melt the butter in a large pan and sauté the onion until soft.
  • Add the pasta, vegetables and ham and toss to combine.
  • Add cream and milk and season with salt, pepper and freshly ground nutmeg.
  • Split the walnuts and fry in a dry pan until golden.
  • Rinse the lemon in hot water, dry and finely grate the peel.
  • Place the pasta on warmed serving plates, sprinkle with walnuts, fresh dill and lemon zest.
  • Bon apetite!
Pasta with ham, vegetables and nuts on a plate.

Linguine pasta salad with vegetables

An amazing pasta salad with fresh cherry tomatoes, celery stalks, red onions, seeds and a delicious dressing, which goes perfectly as a side dish with grilled meat, for example!

What you will need

For the salad:

  • 230 g dried linguine
  • 1 and ½ cups cherry tomatoes, cut in half
  • ½ cup diced red onion, cut into inch pieces
  • ½ cup chopped celeriac, cut into 0.5 cm thick pieces

For the topping:

  • ¼ cup olive oil
  • 3 tablespoons of champagne vinegar
  • 1 tablespoon of lemon juice
  • 1 tablespoon maple syrup
  • 1 spoon of paprika
  • 1 and ½ teaspoons of sesame seeds
  • 1 teaspoon of poppy seeds
  • 1 teaspoon of salt
  • ½ teaspoon of garlic powder
  • ½ teaspoon of celery seeds
  • ¼ teaspoon ground black pepper


  • Cook the linguine according to the instructions.
  • After cooking, strain them and put them in the fridge to cool.
  • While the linguine is cooking, chop the tomatoes, onion and celery stalks and transfer to a large bowl.
  • Once the vegetables are chopped, add all the dressing ingredients to a small bowl.
  • Whisk until thoroughly combined and set aside.
  • Take the cooled linguine and add it to a large bowl with the vegetables.
  • Mix together.
  • Then pour over the dressing and mix all the ingredients together until everything is mixed.
  • Refrigerate for at least 2 hours, ideally overnight.
  • Enjoy it! Refrigerate for at least 2 hours to cool and ideally overnight for best results.
Pasta salad with fresh cherry tomatoes, celery stalks, red onion, seeds and delicious dressing in a bowl.

We have other great recipes for salads with pasta and vegetables for you! Enjoy the perfect interplay of ingredients.

How to store celeriac?

  • Celery stalks are often eaten fresh and chopped with various dips . However, once cooked, it goes well with many dishes.
  • At the store, look for firm stalked celery with even stems and leaves that look fresh. At home, wash it well and dry it.
  • It often lasts for several weeks , but we recommend using it within two.
  • Store it in the fridge and leave the stems attached to the base until you need them.
  • If you don’t plan to use it right away, freeze it.
  • You can rinse and chop raw celeriac, then put it in the freezer on a baking sheet for a few hours and then transfer it to bags.
  • It will last several months in the freezer.
  • Alternatively, blanch it, drain thoroughly and freeze for up to 6 months .

And how did you like our pasta recipes with celery stalks today? Write to us in the comments!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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