Caramelized Celery Linguine

5 from 1 vote

Linguine tossed in a sauce of caramelized celery, celery juice, leaves, and seed for a full celery experience, inspired by Portlandia!

Prep Time15

Cook Time45

Total Time1

Servings: servings

Calories: 667kcal

Gather all the leaves from the celery head and roughly chop them. Set aside. cut off the base of the celery head and discard. Chop the rest of the celery into small half circles.
Add the butter to a large pan over medium heat and add in the celery. Cook for about 35 minutes until deeply browned, adjusting the heat as needed to not burn.
Bring a large pot of water to a boil and stir in 1 tablespoon of celery salt and 1 cup of celery juice. Drop the pasta in the pot and stir.
Add the garlic to the caramelized celery and cook 2 minutes. Add the tomatoes, remaining celery juice, and cream, and bring to a light simmer.
When the pasta is al dente, reserve 1 cup of the pasta cooking liquid. Strain the pasta and add it directly to the sauce.
stir about 1/2 cup of the reserved pasta water into the pan with the pasta. Add more if needed but 1/2 cup is probably enough. Cook for about 2 minutes until everything is nicely combined and the sauce has slightly thickened.
Remove from heat and stir in the parmesan cheese and celery leaves. Serve