Tagliatelle with Tomatoes and Greens

Try this tagliatelle recipe once, and it'll be in your regular dinner rotation forever. A tomato wine sauce coats floppy egg noodles in this delicious dish.

Tagliatelle with tomatoes and carrots

This tagliatelle pasta was inspired by a reader who wrote me to say that this vegetable soup recipe – with its sweet stewed carrots, tomatoes, and other vegetables – would make a delicious rich tomato sauce for pasta. Soon after that, I tried turning that soup into this tagliatelle recipe. We loved it so much that it made it into our first cookbook. So thanks, Rachel! Here it is, hope it was worth the wait!

Tagliatelle recipe

Weeknight Tagliatelle

The soup that inspired this pasta is a simple, clean-out-the-fridge sort of recipe. It works with whatever veggies you have on hand, and it’s made of largely pantry ingredients. The same holds true for this tagliatelle recipe. I draw on the building blocks of my bolognese sauce to make a tangy, light tomato sauce with carrots, shallot, balsamic vinegar, and a splash of wine. Then, I stir in white beans for protein (use canned, or cook your own) and a big handful of kale to freshen it up.

I finish my tagliatelle pasta with briny capers, fresh herbs, Parmesan cheese, and pine nuts for crunch. You can simmer the sauce while you cook the pasta, so the whole thing comes together in just over 30 minutes. Hearty, delicious, and easy to make, it’s one of our favorite weeknight dinners.

Tagliatelle Recipe Variations

Because tagliatelle is an egg pasta, this recipe is not vegan as written. However, you can easily make it vegan by substituting fettuccine or linguine noodles for the tagliatelle and skipping the cheese. If you need to make it gluten-free, use your favorite brown rice pasta.

Like the soup that inspired it, this recipe is flexible! Feel free to substitute whatever veggies you have on hand for what’s listed here. Try using yellow onion in place of the shallot, butternut squash instead of carrots, and chard or spinach in place of the kale. Chickpeas would also be a great substitute for the white beans here.

Let me know what variations you try!

Carrot & Tomato Tagliatelle Recipe

More Favorite Pasta Recipes

If you love this tagliatelle recipe, try my linguine, mac and cheese, baked ziti, or vegetable lasagna next!

5.0 from 10 reviews

Tagliatelle with Tomatoes and Greens

Prep time
Cook time
Total time
This tagliatelle pasta is a great recipe for weeknights! The sauce, made of largely pantry ingredients, only simmers for 15 minutes...just enough time to boil your noodles.
Recipe type: Main dish
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 and toss gently to combine. Season to taste with salt and pepper and serve with freshly grated Parmesan cheese, if desired.

Photos 2-4 by: Signe Birck


Leave a comment:

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

Rate this recipe (after making it):  

  1. 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!!

  2. 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!

  3. 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!!

  4. Kori

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

  5. 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!

  6. 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!!

  7. 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!

  8. 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

  9. Holly Deffenbaugh

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

  10. 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

  11. Fernando

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

  12. 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. 🙂

  13. Katrina from warmvanillasugar.com

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

  14. Aubrey from justbalancinghealth.com

    This looks delicious!:)

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.