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Tagliatelle with Oven-Roasted Carrots, Ricotta & Walnuts | Fine Autumn Delight
(0)
25 min
Quick
Gurkerl Küche
Süßlich im Backrohr karamellisierte Karotten vereinen sich mit cremiger Ricotta-Sauce, zartem Thymian und knackig gerösteten Walnüssen zu einem herbstlich-italienischen Pasta-Highlight.
Ingredients
Preparation method
Preparation & roasting
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper.
Wash the carrots thoroughly, peel, and cut into thin slices or bite-sized sticks. Peel and finely chop the garlic. Rinse the fresh thyme, shake dry, and pick the leaves from the sprigs.
Spread the carrots onto the baking sheet, drizzle with 2 tbsp olive oil, and toss with the thyme leaves, a pinch of salt, and pepper. Roast in the preheated oven for about 20–25 minutes until tender and lightly caramelised at the edges.
Chef's tip
Freshness boost: If you like, refine the sauce before serving with a little finely grated organic lemon zest for a wonderfully fresh balance to the sweetness of the carrots.
Creaminess: The starchy pasta water is the secret to a perfect sauce – it emulsifies beautifully with the ricotta and ensures a silky texture.
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