Tagliatelle Easy
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  • Food: Tagliatelle with tomatoes and greens
  • Writer: Lizzie Green
  • Content-Type: Food Blog

Once you give this tagliatelle recipe a try, you’ll never use another typical supper recipe again. In this delightful dish, floppy egg noodles are covered in a tomato wine sauce.

A reader who suggested that this vegetable soup dish, with its sweet stewed carrots, tomatoes, and other vegetables, would make a delectable rich tomato sauce for pasta, led me to create this tagliatelle pasta.

It wasn’t long before I attempted to transform the soup into this tagliatelle recipe. We included it in our first cookbook since we adored it so much. Thank you, Rachel! Hope the wait was worthwhile because here it is!

Tagliatelle for a weeknight

Tagliatelle Yum
Food: Tagliatelle (Source: The Pioneer Woman)

The soup that served as the model for this spaghetti is a straightforward, pantry-clearing dish. It uses mostly materials from your cupboard and works with any vegetables you have on hand. This tagliatelle recipe is no different.

I use the components of my bolognese sauce to create a tart, light tomato sauce with carrots, shallots, balsamic vinegar, and a little wine.

Then I add a large handful of kale to give it some freshness and white beans for protein (you can boil your own or use canned).

I garnish my tagliatelle spaghetti with crunchy pine nuts, salty capers, fresh herbs, and Parmesan cheese. The entire process takes just over 30 minutes because the sauce can simmer while the pasta is cooking. It’s one of our favorite weekday dinners because it’s filling, delicious, and simple to prepare.

Various Tagliatelle Recipes

Tagliatelle is an egg pasta, thus as written, this recipe is not vegan. However, you can simply turn it vegan by omitting the cheese and using fettuccine or linguine in place of the tagliatelle. Use your preferred brown rice pasta to convert it to gluten-free if necessary.

This dish is versatile, much like the soup, it was based on! You are welcome to use any other vegetables in place of those specified below.

Try substituting butternut squash for the carrots, chard or spinach for the kale, and yellow onion for the shallot. White beans could potentially be replaced with chickpeas in this recipe.

Tagliatelle with Greens and Tomatoes

10 minutes to prepare
25 minutes for cooking
Duration: 35 minutes

This recipe for tagliatelle spaghetti is excellent for midweek meals! The sauce, which is mostly pantry staples, simmers for only 15 minutes—exactly long enough to boil your noodles.


  • 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)


Food: Tagliatelle (Source: The Pioneer Woman)
  1. Olive oil should be heated in a sizable pot over medium heat. Add the shallot and season with a touch of salt and pepper. Cook for 2 minutes or until tender. Add a few more pinches of salt, along with the carrots, oregano, red pepper flakes, and garlic. Allow to cook for about 5 minutes, stirring periodically, or until the vegetables are slightly browned.
  2. Wine, white, is added. About 30 seconds of stirring and letting the wine simmer off will almost completely evaporate it. Tomatoes and balsamic vinegar should be added. Put a lid on it and lower the heat to a simmer. Cook for about 15 minutes, or until the carrots are soft.
    In the meantime, scald some water in a medium pot. Following the directions on the package, cook the pasta until it is al dente. Discard the spaghetti.
  3. After adding the chopped kale to the sauce, give it a minute or so to wilt. Toss everything together gently after adding the pasta, cannellini beans, pine nuts, capers, chives, or other herbs. Serve with freshly grated Parmesan cheese, if desired, and season with salt and pepper to suit.