Heat the oil in a large skillet.
Add the onion and saute for about 10 minutes.
While the onion is cooking, add the carrots to a medium sized saucepan and cover with water.
Cover and bring to a boil. Remove the lid and lightly boil for 10-15 minutes or until the carrots are pierced easily with a fork.
While the carrots are cooking - cook the linguine according to package directions.
Drain the carrots (reserving ¼ cup of the water).
When the onions are done add the sauce and reserved water to the skillet.
Add the beans, carrots, sage, salt and pepper and heat through.
Drain the linguine and toss with half of the tomato vegetable sauce.
If it has cooled off too much - turn the heat back on and heat through quickly.
Serve with the remaining heated sauce to be added over the top when served.