Post sponsored by La Crema Wines. See below for more details.

In the past month, I've eaten more mushrooms and tofu than I've had in the rest of my life combined. My tastes are shifting and while I still won't actively seek those ingredients, I'm not opposed to the meals I'm served. So, when La Crema asked me to share a recipe that would pair with their Monterey Pinot Noir, I froze a bit. I have this preset notion that red wine and vegetarian cooking equates to mushrooms. All roads lead back to mushrooms.

Except that's not true. To balance out the sweetness of the sweet potatoes and richness of the butter, I added two earthy elements: neither are mushrooms. The celeriac brings a bit of balance but it's really the tarragon butter sauce that pulls this dish together with the pinot noir. It may seem like an odd combination, but the end result hints as the earthiness without being overpowering.

Read more and see the recipe.

The post Sweet Potato Celeriac Pasta with Tarragon Butter Sauce appeared first on Naturally Ella.