Carrot and Tomato Fettuccini

Serves: serves 4


  • 1 tablespoon extra-virgin olive oil

  • 1 medium shallot, chopped

  • 1½ cups chopped carrots

  • 3 garlic cloves, minced

  • 1 teaspoon dried oregano

  • ¼ teaspoon red pepper flakes

  • ¼ cup dry white wine

  • 1 tablespoon balsamic vinegar

  • 1 can (400 g) diced tomatoes

  • 125 g fettuccini pasta

  • 2 cups chopped kale leaves

  • ½ cup cooked cannellini beans

  • ¼ cup pine nuts

  • 2 teaspoons capers

  • Chopped chives or other herbs (basil, parsley, etc.)

  • Sea salt and freshly ground black pepper

  • Grated vegan 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 vegan parmesan cheese, if desired.