Get your dose of vitamin A this fall with this carrot tagliatelle. Simple, vibrant, and nourishing, it’s a reminder that good food doesn’t need to be complicated.
Ingredients
- 5 carrots
- 1 whole garlic bulb halved across the circumference
- 1 onion peeled and halved
- 5 sprigs of thyme
- ½ tsp smoked paprika
- 2 tbsp olive oil
- 130 g (1 cup/41/2oz) hazelnuts, or use cashew or macadamia nuts (or seeds for nut-free)
- 240 ml (1 cup) hot vegetable stock
- 500 g (1lb 2oz) dried tagliatelle
- 1 tsp miso paste
- 2 tsp Dijon mustard
- 5 tbsp nutritional yeast
- 125 ml (½ cup) cashew nut milk
- Sea salt and cracked black pepper
Instructions
- Preheat your oven to 200°C/180°C fan (400°F/Gas Mark 6).
- Place the carrots in a roasting tray with the halved garlic bulb, onion, thyme, smoked paprika, olive oil and 1 teaspoon each of salt and cracked black pepper. Mix together really well, then roast in the oven for about 35 minutes, or until the carrots are soft.
- Meanwhile, soak the nuts in the hot vegetable stock.
- Ten minutes before the carrots are cooked, cook your pasta according to the packet instructions, until al dente.
- Add the cooked carrots and onion to a blender or food processor and squeeze in the flesh from the roasted garlic bulb. Now add the soaked nuts and their stock, the miso paste, mustard, nutritional yeast and milk. Blitz until super smooth.
- Drain the cooked pasta, reserving a little pasta cooking water in the pan, then stir the creamy carrot sauce through the pasta, adding seasoning if needed.