Celeriac, Thyme & Hazelnut Fusilli

The recipe was from Waitrose's magazine, Food October 2020. It was a vegan dish and called for two ingredients new and interesting for me: frozen diced celeriac and Marigold Engevita yeast flakes. Puréed mixture of cooked celeriac and yeast flakes was a sauce of the dish. Tossed fusilli, kale and toasted hazelnuts with the sauce and a squeeze of lemon juice. It was very easy to make as the recipe was featured for a weekday meal while it tasted kinda bland. Maybe I needed another pinch of salt. 

Meanwhile, yeast flakes became my new favorite. It has light savory, nutty and cheesy flavors. The product itself is not salty at all. Plus, it's vegan and a rich source of B vitamins and minerals. It sounds too good to be true. I haven't repeated this pasta dish, but have been adding yeast flakes here and there, which probably J doesn't know.