• 2 large heads garlic
  • cup olive oil
  • cup walnuts
  • ¼ cup boiling water
  • 1 teaspoon herbal salt substitute
  • ¼ teaspoon cayenne pepper
  • 6 cups cooked linguine or egg noodles
  • 1 teaspoon chopped parsley
  • 2 tablespoons fresh basil, minced for garnish
  • 2 tablespoons red bell pepper, minced


1. Preheat oven to 300 degrees F. Slice tops of garlic heads to expose cloves. Brush lightly with 1 teaspoon olive oil. Place on ungreased baking sheet and roast for 20 minutes. Let cool slightly, then squeeze heads to extract roasted cloves without peel.
2. Place garlic into a blender or food processor. Add walnuts, remaining oil, the water, salt substitute, and cayenne. Blend until smooth.
3. Toss sauce with hot pasta, then add parsley. Garnish with basil and red bell pepper.


NOTES : A traditional favorite in southern France, this pasta dish is surprisingly simple and unusually delicious. The roasted garlic gives the sauce a sweet flavor that complements the walnuts. Decorate the top with minced fresh basil leaves and red bell pepper. It's a rich dish, so serve it with simple fare, such as a green salad with Lime Mint Dressing (recipe included in this cookbook) and crusty French bread.


International Cuisine, Low Sodium, Main Course, Pasta & Pasta Sauces, Roundeye, Vegetarian Dishes


the California Culinary Academy


6 servings


European : Mediterranean : Italian



preparation times

• Start to finish: 30 Minutes