Carrot Walnut Tagliatelle

Garlic is slow roasted then stewed with carrot juice and sage. Walnuts add a crunch to the sauce, as well as a healthy dose of Omega-3s. This recipe comes to us from Danica of Soundly Vegan.

Serves 6

  • 1 head garlic
  • A little olive oil, for roasting the garlic
  • 1 cup carrot juice
  • 10 fresh sage leaves
  • 1 tablespoon olive oil
  • 1 tablespoon all purpose flour
  • 1 cup low sodium vegetable broth
  • salt and pepper, to taste
  • ½ cup walnuts
  • 1 pound tagliatelle pasta
  • fried sage leaves, for garnish*

*optional. To fry sage leaves heat 1 cup vegetable oil in a large cast-iron pan over medium-high heat. Fry fresh sage leaves for 5 seconds, then transfer to a bed of paper towels with a slotted spoon. Pat with paper towels to remove excess oil and set aside to get cool and crisp.

To roast the garlic:

Preheat oven to 400 degrees.

Peel away the outer most layer of garlic bulb skin, leaving the skin of the individual cloves. Cut off ¼ of an inch off the end of the bulb, exposing the individual garlic. Drizzle olive oil over the head of garlic, using your fingers to make sure the individual cloves are well-coated. Wrap the head of garlic in tin foil, place on a baking sheet and cook for 30-35 minutes, or until cloves are soft when pressed. Set aside to cool.

When garlic has cooled, use a pairing knife to separate the cloves from the skin. Use a cocktail fork or your fingers to squeeze the roasted garlic cloves from the skin.

To complete the Carrot Walnut Tagliatelle:

In a medium pot over low head combine the carrot juice, roasted garlic and fresh sage leaves. Simmer for 15 minutes.

Make a roux by heating the oil in a small pot over low heat. Whisk in the flour and cook, whisking constantly, for 10-15 minutes, or until the roux has colored and smells nutty.

Remove the sage leaves from the carrot garlic mixture. Add the roux to the carrot garlic mixture, whisking until thoroughly combined. Turn heat up to high and bring carrot garlic sauce to a boil. Adjust thickness of the sauce with the vegetable broth until its thick enough to coat the back of a spoon. Season to taste with salt and pepper, reduce heat and simmer lightly for about 10 minutes.

Bring a large pot of water to a boil and cook tagliatelle pasta until it is 1-2 minutes away from being done. Strain and transfer pasta into the carrot garlic sauce.

Add the walnuts, turn heat up to medium and cook the pasta in the carrot walnut sauce for 1-2 minutes, or until fully cooked. Garnish with fried sage if using and enjoy.

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Nutrition Information

Carrot Walnut Tagliatelle

Servings per Recipe: 6

Amount per Serving

Calories:  541

Calories from Fat:  156

Total Fat:  17.4g

Saturated Fat:  4.8g

Cholesterol:  63mg

Sodium:  33mg

Potassium:  830mg

Carbohydrates:  88.7g

Dietary Fiber:  20.5g

Protein:  17.8g

Sugars:  4g

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