Archive for February 16th, 2010

Carrot and Sage Tagliatelle with Roasted Garlic and Walnuts

I made a fresh homemade carrot tagliatelle pasta for this dish but any wide eggless noodle would do.  This dish was seriously lush.


1 head roasted garlic

1 cup fresh carrot juice

1 -2 cups No-Chicken broth

10 fresh sage leaves

fried sage leaves for garnish


olive oil

1 T AP flour

salt and pepper


Add carrot juice and roasted garlic to a pot.  Toss in the sage leaves and simmer for 15 minutes on low heat.  In a separate pot add 1 tablespoon of olive oil and an equal amount of AP flour.  Stir with a whisk for a few minutes until the flour has cooked and you have a roux. 

Remove the sage leaves from the first pot and add the contents to the roux while whisking.  Bring to a boil.  Adjust thickness with the No-Chicken broth until you have a sauce that is thick enough to coat the back of a spoon.   Season with salt and pepper.  Reduce heat and allow to simmer lightly for about 10 minutes. 

Cook your pasta until nearly done, strain and transfer the pasta into the pot with the sauce.  Add in walnuts and finish cooking the pasta with the sauce.  [Remember, you can always add some pasta water to extend the amount of sauce if more is needed to sauce the pasta].  Garnish with fried sage leaves.

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