Carrot & Tomato Tagliatelle

This pasta is made with pantry ingredients: canned tomatoes, carrots & greens. Simmer the sauce for 15 minutes, and serve this on a weeknight.

Carrot & Tomato Tagliatelle

First thing’s 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 Tagliatelle

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 6 reviews

Carrot & Tomato Tagliatelle

This pasta is a good one for weeknights - the sauce, made of largely pantry ingredients, only simmers for 15 minutes...just enough time to boil your noodles.
Serves: 4
  • 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)
  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.
Vegan option: use fettuccine or linguine noodles.

Gluten free option: Use brown rice tagliatelle.

Photos 2-4 by: Signe Birck


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Rate this recipe (after making it):  

  1. Aubrey from

    This looks delicious!:)

  2. Katrina from

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

  3. 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. 🙂

  4. Fernando

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

  5. 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

  6. Holly Deffenbaugh

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

  7. Jaconn

    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

  8. Shannon

    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!!!!!!

    • Jeanine Donofrio

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

  9. Gem

    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

    • Jeanine Donofrio

      Ha, I’m so glad to hear that!!

  10. Lara

    I used a hand blender to puree this flavourful ingredients before putting the pasta in and it was also really very yummy. 🙂

    • Jeanine Donofrio

      oh yum, sounds like a great idea – so happy you liked the recipe!

  11. Kori

    Made this tonight and turned out perfect! Thanks for all the awesome recipes 💜

  12. Lydia French

    This has become one of my go-to dishes at our house! A quick, filling, ABSOLUTELY delicious recipe 🙂

    • Jeanine Donofrio

      Hi Lydia, I’m so happy to hear that this one’s in the regular rotation! Thanks for coming back to let me know!!

  13. Aimee

    This one is a winner. I omitted the beans and instead added some sliced vegetarian Italian sausage with the carrots because I had some I really needed to use and served it over baked polenta slices instead of pasta. The flavors are fantastic.

    • Jeanine Donofrio

      Hi Aimee, I’m so glad you loved the recipe – I love the idea of putting it over polenta – yum!

  14. Christine

    I found this recipe looking for something to cook with fresh tomatoes and carrots I had available. So glad I found this blog – I am an amateur gardener and trying to serve less meat and more veggies to my family – I am sure we will be trying many more of your recipies. My 2 year old really liked this too! (Not so much the beans, but normally he doesnt like pasta and he still ate this up!)

    • Jeanine Donofrio

      Hi Christine, I’m so glad you both loved it!!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.