Foundation Diet and Health
The best perspective for your health
The best perspective for your health
The best perspective for your health
The best perspective for your health

Shaved Celery Root Linguini, Mushrooms, Pumpkin Seeds, Sage

Truffle pumpkin seeds, mushrooms, and sage give this celery root linguini an Italian flair. It is a nice alternative to traditional pasta dishes.


78% 39/25/36 
Ω-6 (LA, 9.5g) : Ω-3 (ALA, 0.1g) = !:0

Ingredients (for servings, )


  • spiralizer
  • vegetable peeler
  • citrus juicer (lemon squeezer)

Type of preparation

  • chop or grind
  • food preparation without heating
  • squeeze
  • meld
  • peel
  • grate (shred)


  1. For the celery root linguini
    Peel the celery and use a vegetable peeler to peel into long strips. Toss these with the lemon juice, olive oil, and sea salt. Allow to marinate for 10 minutes. Drain before tossing with remaining ingredients.

    The recipe calls for one large celery root. Since celery root comes in many different sizes, you may have to use 1½ smaller heads of celery root.

    We have cut the oil and salt in half here as is also the case for the following preparation steps.

  2. For the mushrooms
    Clean the mushrooms and cut into thin slices. Add the soy sauce and olive oil and toss together. Then allow to marinate for a few minutes.

    Matthew Kenney recommends using cremini mushrooms. 

    We use a low-salt variety soy sauce called genen shoyu whereas the original recipe calls for the gluten-free soy sauce tamari.

  3. For the truffle pumpkin seeds
    Toss together the pumpkin seeds, truffle oil, and sea salt.

  4. Garnish and serving
    Toss celery root, mushrooms, and pumpkin seeds together. Allow to marinate for 10 minutes before serving. In the meantime, mince the sage and parsley.

  5. Garnish the Shaved Celery Root Linguini with the minced herbs and extra pumpkin seeds. Drizzle with additional truffle oil before serving.

Nutritional Information per person Convert per 100g
2000 kcal
Energy365 kcal18.3%
Fat/Lipids24 g34.8%
Saturated Fats4.1 g20.5%
Carbohydrates (inc.dietary fiber)27 g9.9%
Sugars5.5 g6.1%
Fiber6.9 g27.4%
Protein/Albumin17 g33.9%
Cooking Salt (Na:827.0 mg)2'101 mg87.5%
A serving is 332g.Recommended daily allowance according to the GDA.
Cooking Salt

Essential micronutrients with the highest proportions per person 2000 kcal
VitVitamin K 100 µg133.0%
ElemPhosphorus, P 769 mg110.0%
MinManganese, Mn 2.1 mg104.0%
Sodium, Na 827 mg103.0%
ProtTryptophan (Trp, W) 0.24 g96.0%
FatLinoleic acid; LA; 18:2 omega-6 9.4 g95.0%
MinCopper, Cu 0.86 mg86.0%
ElemMagnesium, Mg 273 mg73.0%
ElemPotassium, K 1'168 mg58.0%
ProtThreonine (Thr, T) 0.44 g48.0%

Detailed Nutritional Information per Person for this Recipe

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.

Essential fatty acids per person 2000 kcal
Linoleic acid; LA; 18:2 omega-6 9.4 g95.0%
Alpha-Linolenic acid; ALA; 18:3 omega-3 0.08 g4.0%

Essential amino acids per person 2000 kcal
Tryptophan (Trp, W) 0.24 g96.0%
Threonine (Thr, T) 0.44 g48.0%
Valine (Val, V) 0.74 g46.0%
Phenylalanine (Phe, F) 0.70 g45.0%
Isoleucine (Ile, I) 0.53 g43.0%
Leucine (Leu, L) 0.98 g41.0%
Lysine (Lys, K) 0.53 g29.0%
Methionine (Met, M) 0.25 g26.0%

Essential macroelements (macronutrients) per person 2000 kcal
Phosphorus, P 769 mg110.0%
Sodium, Na 827 mg103.0%
Magnesium, Mg 273 mg73.0%
Potassium, K 1'168 mg58.0%
Calcium, Ca 116 mg14.0%

Essential trace elements (micronutrients) per person 2000 kcal
Manganese, Mn 2.1 mg104.0%
Copper, Cu 0.86 mg86.0%
Zinc, Zn 4.0 mg40.0%
Iron, Fe 5.3 mg38.0%
Selenium, Se 11 µg20.0%
Iod, I (Jod, J) 14 µg9.0%
Fluorine, F 6.0 µg< 0.1%
Notes about recipe

Truffle pumpkin seeds, mushrooms, and sage give this celery root linguini an Italian flair. It is a nice alternative to traditional pasta dishes.

Mushrooms: White button mushrooms are the most common type of cultivated mushrooms. These white mushrooms are firm and have a mild flavor. You can eat button mushrooms cooked, fried, and also raw — for example, in salads. Cremini mushrooms are a special variety that is even firmer than white mushrooms and hold up better in sauces and soups. They also have a fuller taste. Unlike wild mushrooms, cultivated mushrooms are sold year-round in grocery stores and markets.

Truffle oil: “Many truffle oils sold in retail markets are not made from truffles, but instead use manufactured aromatic compounds including 2,4-dithiapentane (a prominent aroma active compound found in truffles) with an oil base. There are no regulations regarding the labeling of 2,4-dithiapentane, and it can legally be called truffle aroma, truffle flavor, truffle concentrate or other similar terms even though it is not extracted from truffles.” (from Wikipedia)
The label “natural flavor” means that the flavor is of a plant- or animal-based origin and that it was extracted using a physical or biological process. However, it does not mean that the substance was obtained from the product that it tastes like. The flavor for raspberries, for example, is usually obtained from cedar wood. Only when the product states that it contains “truffle flavor” does the flavor have to come from truffles. In contrast, there are also nature-identical flavors that can be entirely or partially produced through chemical synthesis and whose chemical structure is the same as the natural flavor. Artificial flavors, on the other hand, are so to speak simply made up. Organic truffle oil, for example, contains natural flavors. If you don’t want to have to dig deep in your pocket for truffle oil that is made from real truffles, you can also make truffle oil yourself. See the instructions under Tips.

Celery: Celery root is a cultivated form of wild celery. As with the other two varieties of cultivated celery, Pascal celery (also called ribbed celery) and leaf celery (also called Chinese celery), celery root has a number of culinary uses. Thanks to its essential oils, celery root has a fresh, clean flavor that stimulates both appetite and digestion. In natural medicine, celery root is used to help against rheumatism, stomach, and intestinal disorders as well as kidney and bladder problems. After you peel celery root, it will discolor quickly. To help prevent this, you can drizzle lemon juice on raw celery root and for cooked celery root add vinegar or lemon juice to the cooking water.

We don’t consider soy sauce to be raw. Soybeans are generally heated during the production process since green beans of all types contain the glycoprotein phasin, which is toxic for humans. For more information, please see the information under the ingredient soy sauce. After reading more, you will understand why we have categorized this recipe, which is from a raw food cookbook, simply as vegan and not raw.

Reducing salt and oil: We have deliberately reduced the amount of salt and oil. As a result of the high salt content, we do not find this recipe to be particularly healthy. For additional information about the topic, please see our review of Michael Moss’ book Salt Sugar Fat.


Recipe for making truffle oil: Clean 10 g of truffles and use a slicer to cut into very thin slices. Add to a sterilized bottle, along with 100 ml vegetable oil (e.g., canola, safflower, or sunflower oil) and close tightly. Store the oil in a cool and dark place. After about a week, the oil will have taken on the flavor of the truffles and be ready to use. You can remove the truffle slices and use them for other dishes. The oil can be stored in the refrigerator for up to a year.

Cleaning mushrooms: It works best to clean mushrooms dry using a brush. If there is a lot of visible dirt, you can wash them under running water. Never wash mushrooms in standing water as they absorb water quickly. Don’t store mushrooms at high temperature or in a damp place as this will cause them to spoil more quickly.

Alternate preparation

Truffle oil: In place of truffle oil, you can also naturally use fresh truffles, which have a pungent aroma and powerful taste.