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)
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.
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.
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.
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.