Carrot & Tomato Tagliatelle

Carrot & Tomato Tagliatelle

First things first – if you’ve had trouble using our site in the past few days, everything is fixed now! The recipe index works again, and so does the contact page… so if you’re still there – THANK YOU for bearing with us!!

Technical issues aside, the book countdown continues – it’s out in just 10 days! This is one of our favorite dinner recipes in the book, but I’m not only sharing the recipe – you can also order the ingredients conveniently pre-measured and delivered to you from The Purple Carrot! This recipe (adapted to be completely vegan) will go out in their boxes starting March 27th… cool huh? Order it now using the code LEMONS25 for $25 off your first box!

What’s the Purple Carrot, you ask? It’s an entirely vegan meal delivery service. They deliver pre-measured ingredients that are responsibly sourced, often organic, and always non-GMO. The recipes (except this one) are created by Mark Bittman… plant-based cooking super star and author of so many of my favorite cookbooks – VB6, How to Cook Everything Vegetarian, and The Food Matters Cookbook, to name a few.

Carrot & Tomato Linguine

This recipe was inspired by a reader who wrote me (about a year ago!) and said that she thought that this recipe for Many-Veggie Vegetable Soup – with its sweet stewed carrots, tomatoes and other “many” vegetables – would make a delicious rich pasta primavera sauce. Soon after that, I tried it and we loved it so much that it made it into the book. So thanks, Rachel, here it is, hope it was worth the wait!!

Carrot & Tomato Linguine Order this meal from The Purple Carrot and use the code LEMONS25 to get $25 off your first box!

5.0 from 2 reviews
Carrot & Tomato Tagliatelle
 
Serves: serves 4
Ingredients
  • 1 tablespoon (15 mL) extra-virgin olive oil
  • 1 medium shallot, chopped
  • 1½ cups (375 mL) chopped carrots
  • 3 garlic cloves, minced
  • 1 teaspoon (5 mL) dried oregano
  • ¼ teaspoon (1 mL) red pepper flakes
  • ¼ cup (60 mL) dry white wine
  • 1 tablespoon (15 mL) balsamic vinegar
  • 1 can (14.5 ounces/411 g) diced tomatoes
  • 4 ounces (125 g) tagliatelle pasta
  • 2 cups (500 mL) chopped kale leaves
  • ½ cup (125 mL) cooked cannellini beans
  • ¼ cup (60 mL) pine nuts
  • 2 teaspoons (10 mL) capers
  • Chopped chives or other herbs (basil, parsley, etc.)
  • Sea salt and freshly ground black pepper
  • Grated Parmesan cheese (optional)
Instructions
  1. In a large pot, heat the olive oil over medium heat. Add the shallot and a pinch of salt and pepper and cook until soft, about 2 minutes. Add the carrots, garlic, oregano, red pepper flakes, and another few pinches of salt. Let cook, stirring occasionally, until the vegetables are lightly browned, about 5 minutes.
  2. Add the white wine. Stir and let the wine cook off until it’s nearly evaporated, about 30 seconds. Add the balsamic vinegar and tomatoes. Cover and reduce the heat to a simmer. Cook until the carrots are tender, about 15 minutes.
  3. Meanwhile, bring a medium pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain the pasta.
  4. Stir the chopped kale into the sauce and let it wilt down, about 1 minute. Add the pasta, cannellini beans, pine nuts, capers, and chives or herbs. Season with salt and pepper to taste and serve with freshly grated Parmesan cheese, if desired.
Notes
Vegan option: use fettuccine or linguine noodles.

Gluten free option: Use brown rice tagliatelle.

Photos 2-4 by: Signe Birck


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

21 comments

  1. Aubrey from justbalancinghealth.com on said:

    This looks delicious!:)

  2. That looks so good and so packed full of goodness and everything satisfying :)

  3. This looks so wholesome and filling! Everything I’d want from a pasta dish :)

  4. Katrina from warmvanillasugar.com on said:

    This looks like such a wonderful pasta! I love it!

  5. I’m excited to try this out. Especially like addition of pine nuts and capers. Love that it’s being offered on The Purple Carrot too. :-)

  6. Fernando on said:

    Few other pastas that can beat tagliatelle, and this just looks amaze!

  7. Lisa Favre from marblecrumbs.com on said:

    Can you believe I still have never used kale leaves in my cooking? I mean, I’ll eat them no problem, but have been really chicken in trying it because I’m just afraid I’ll mess them up.

    All that to say is, I’ve got to try recipe and put my big girl pants on.

    Lisa Favre
    http://marblecrumbs.com

  8. Holly Deffenbaugh on said:

    I enjoy finding alternative pasta dishes that break away from the typical tomato or cream sauce. I look forward to trying this.

  9. Pingback: The Best of Toddler Girl Swimsuits! | The Effortless Chic

  10. Jaconn from loveandlemons.com on said:

    I found that this blog article was very inspirational and very descriptive. I myself am not much of a cooker but reading this blog made me feel inspirational and want to learn more about cooking

  11. Pingback: sunday warm-up – have your cake & veggies too

  12. Shannon on said:

    This was unbelievably delicious! My husband said it was one of the best dishes I’ve ever made. The flavor combinations here are fantastic, a definite must-make!!!!!!

    • Hi Shannon – I’m so glad you both loved it! Thanks for coming back to let me know!

  13. Loving this blog, it has so many great recipes that will keep you in the kitchen forever.

  14. Gem on said:

    Just made this, great recipe, so easy to follow and cannot wait to have more for lunch tomorrow. It is also very filling and leaves you feeling so satisfied

    I am very popular in my house right now :-) thanks thanks thanks x

  15. Pingback: Carrot Kale and White Bean Ragu - Alison's Allspice

  16. Pingback: 8 meal prep ideas for people who have never meal-prepped in their lives

Post a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: