How to make it

  • Preheat oven to 400 degrees.
  • Mince garlic and slice carrots into 1/2 in. thick rounds, toss with 2 tbsp olive oil and arrange on an oven-safe stainless steel saucepan.
  • Bake uncovered for for 30 minutes, or just until garlic browns. Carrots will be slightly firm and not mushy.
  • With 15 minutes to go, salt and heat pasta water.
  • Place carrot mixture on a cool plate to rest, then transfer to blender.
  • Add sage leaves and milk to blender, and liquefy.
  • Over medium heat, create a roux in small saucepan with equal parts olive oil and flour.
  • Return sauce to saucepan over low heat, add milk (or transfer small amount of pasta water if sauce thickens too much).
  • When pasta is done, drain and toss together with Parmesan cheese.

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