Weeknight Veggie Tagliatelle

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Description: It works with whatever veggies you have on hand. I prepared mine with mainly all pantry ingredients like carrots, shallots, cherry vine tomatoes, balsamic vinegar and finished my pasta with fresh basil and pine nuts for crunch. You can prepare the veggies while you cook the pasta so the whole thing comes together in just over 30 minutes. Hearty and delicious, it can be one of your favourite easy-to-make weeknight dinners.

To make it gluten-free, you can use any brown rice pasta or use fettuccine or linguine noodles and skip the cheese to make it vegan. Additionally, you can substitute yellow onions in place of the shallots or butternut squash instead of carrots. Feel free to add white beans, chickpeas, spinach or kale as a good source of protein.


Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 4 small shallots, chopped
  • 2 medium carrots, chopped
  • 4 garlic cloves, minced
  • 2 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon balsamic vinegar
  • 8-10 cherry tomatoes
  • 250g tagliatelle pasta
  • 8-10 fresh basil leaves, chopped
  • ¼ cup pine nuts
  • Sea salt and freshly ground black pepper
  • Grated Parmesan cheese (optional)

Instructions

  • Heat the olive oil over medium heat in a large pan. Add the shallots, garlic, salt and pepper and cook until soft, about 2 minutes. Add the carrots, oregano and red pepper flakes. Let the vegetables cook for about 5 minutes, stirring occasionally.
  • Add the balsamic vinegar and cherry tomatoes. Cover and reduce the heat to a simmer. Cook for about 10-15 minutes.
  • Meanwhile, prepare the pasta according to the instructions on the package, cooking until al dente. Drain the pasta.
  • Add the pasta, pine nuts, basil to the cooked vegetables and toss gently to combine. Season with salt and pepper and serve with freshly grated Parmesan cheese.
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