Preheat your oven to 200c and roughly chop the carrots.
Drizzle these with a little olive oil and season with salt and pepper, then pop them, along with the garlic into the oven to roast for around 40 minutes.
Cook the pasta according to the instructions on the packet.
Once your carrots are nicely roasted, in a blender combine these with the walnuts, 1/2 cup water, coconut cream, nutritional yeast, the roasted garlic cloves and seasonings and blend.
Gradually drizzle in the rest of the water a little at a time until you’re left with a smooth and creamy consistency. Use as much or as little of the water as needed (you want the sauce to be quite thick, yet pourable). Adjust any seasonings to taste.
Pour the sauce over the cooked pasta and add in an extra tbsp of nutritional yeast.
Serve and garnish with some cracked black pepper and extra walnuts.