Creamy Carrot Pasta

Look at those amazing colors! You know when food is that vibrant it is going to be packed with flavor. You're looking at carrot puree, cashew cream, roasted garlic, and fresh sage leaves. Simple and delicious.

Here's what you need:
1 C carrot puree : Approximately 3 large carrots and 1 cut water in a high speed blender
1 head garlic
6 fresh sage leaves plus for more garnish
1 C vegetable broth
1/2 C raw cashews
1/2 C walnuts

Here's what you do:
Cut off about 1/4 inch of the top of the head of garlic and remove the loose outer skins. Wrap in tin foil and before sealing it, drizzle with olive oil. Close the bundle tightly. Roast 350 for about 45 minutes. When cool, squeeze the cloves out using a fork or other sharp instrument.
Make the carrot puree. Add it to a medium pot. Make the cashew cream by blending the nuts with about 1/2 C water. Add it to the carrot mixture. Add the garlic and sage leaves and simmer until thick, being sure to smash the garlic with a fork.  Thin with the vegetable broth to taste. Remove the sage leaves after about 15 minutes.

Garnish with walnuts and fried sage leaves. (1/4 C oil, fry for 5 seconds, drain on paper towel)