Sunday, April 21, 2013

Vegan Tagliatelle in a Citrus, Grape Tomato, and White Wine Reduction:

YUM! This is such a delicious dish. I know I've been missing over the last week or so...I've just been finishing up school and working a lot. I meant to put this post up yesterday, but I had a little bit too much fun celebrating my birthday on Friday. Needless to say, I wasn't in the best shape to do anything yesterday. Anyways, this really is delicious, and it's pretty easy to make as well.


1 package tagliatelle, cooked according to package directions
1 1/2 cups grape tomatoes, cut in half
1 1/2 cups spinach, diced
1/2 cup dry white wine
1/2 cup freshly squeezed orange juice
1 yellow onion, diced
3 cloves garlic, chopped
1/4 tsp. Kosher salt (or to taste)
Dash of cayenne pepper
Dash of black pepper


1. Cook the pasta according to package directions.

2. Add the garlic, onions, 1/4 cup of the orange juice, and the olive oil to a large skillet. Cook on medium heat until a little tender and browned, about 5 minutes.

3. Next, stir in the grape tomatoes, spinach, the remaining 1/4 cup of orange juice, white wine, salt, and cayenne pepper. Continue cooking on medium to medium-high heat until reduced and the tomatoes are cooked through, about 7 minutes. Add salt as necessary.

4. Drain the pasta once it's ready, and then add the sauce mixture to the pasta. Sprinkle with black pepper and serve.


  1. Happy birthday! And this dish looks fantastic :)

  2. Fantastic! I love the orange juice going in with the sauteing at the beginning. Good idea.

    1. turned out to be really good. I'm looking forward to trying all of your freezer recipes before Bar Prep.


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