Creamy Cashel Blue spaghetti with mushroom and roasted celeriac

Ingredients:

• 250g Spaghetti
• Olive Oil
• 3 cloves Garlic (finely chopped)
• 300g Mushrooms (use stalks as well if fresh)
• ½ Celeriac Peeled (approx. 500g)
• 125g Cashel Blue Cheese
• 250ml Cream
• Parsley (finely chopped)
• 100g Chopped Roasted Hazelnuts
• Lemon Zest (1/2 lemon)
• 40g Parmesan

Method:

1. Peel & dice the celeriac, toss in olive oil, season and roast for 20 minutes at 200?C. Test with a knife, to check if ready, knife should easily pierce flesh, verify celeriac cooked by tasting. Set aside.
2. Cook the spaghetti to pack instructions, this can be started ahead of celeriac coming out of the oven, at the same time as starting the mushrooms.
3. On a low heat, fry off some garlic for 1-2  minutes until softened but not brown, add the sliced mushrooms and cook until dark and reduced, this can take approx. 5 minutes, season well with salt and pepper at start of cooking, and taste for seasoning when all water has evaporated from mushrooms.
4. Add in chopped up Cashel Blue cheese and fresh cream and leave to simmer for 3 minutes reducing and intensifying in flavour. Stir occasionally.
5. Drain the pasta, (reserving a mug of pasta water to thin sauce if needed), toss pasta in mushroom and cheesey creamy sauce, thin if necessary with reserved pasta water. Add in your fresh finely chopped parsley, chopped hazelnuts, lemon zest, and parmesan cheese and stir again. Add a good squeeze of lemon juice to lighten the dish.
6. Serve immediately and garnish with another sprinkle of the chopped hazelnuts, parsley and cheese.

Notes:

Note we peel and chop a whole celeriac at a time, reserving the balance to make a cerleriac slaw or soup, all excellent with our Cashel Blue!