• Prep-time: / Ready In:
  • Makes 6 cups

A vegetable peeler is all you need to shave vegetables into ribbons. The thin ribbons weave among strands of linguine while infusing pasta with flavor via the cooking water. This comforting pasta dish has an impressive presentation but comes together in just 20 minutes.

linguine root vegetable ribbons


  • 8 oz. dry whole wheat linguine
  • 4 large carrots, peeled into ribbons
  • 4 large parsnips, peeled into ribbons
  • 12 scallions (green onions), trimmed and halved
  • 8 radishes, thinly sliced
  • 1 15-oz. can chickpeas (1½ cups)
  • ¼ cup currants or raisins
  • 1 clove garlic, minced
  • ¼ teaspoon crushed red pepper
  • ¼ cup fresh basil leaves


  1. Cook linguine according to package directions for al dente. Add carrots, parsnips, scallions, and radishes the last 4 minutes of cooking. Add chickpeas and currants the last 1 minute of cooking.
  2. Drain pasta mixture, reserving ¾ cup cooking liquid. Return pasta mixture to the pot; stir in garlic, crushed red pepper, and the reserved cooking liquid. Sprinkle with basil.

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about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. 

Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.

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