Vegetable Linguine

Vegetable Linguine Recipe

By Loving It Vegan

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 15 minutes


16 ounces Linguine (450g) Dry Weight

3 cups Cherry Tomatoes (450g) Sliced

2 cups Zucchini (270g) Sliced

2 and 1/2 cups Cremini Mushrooms (240g) Sliced

2 Tbsp Sesame Oil

1 Clove Garlic Crushed

1/8 tsp Red Pepper Flakes

1/2 tsp Sea Salt

1/2 tsp Ground Black Pepper

1 cup Fresh Basil Chopped

For the Sauce:

1 Tbsp Toasted Sesame Oil

1/4 cup Peanut Butter (63g)

1/4 cup Dark Soy Sauce (60ml)

2 Tbsp Maple Syrup

1/8 tsp Red Pepper Flakes

2 Tbsp Rice Vinegar

3 Cloves Garlic Crushed

For Serving:

Crushed Peanuts

Ground Black Pepper

Red Chili Flakes

Fresh Basil


1Preheat the oven to 390°F (200°C).

2Put the linguine on to cook according to package directions. When it's cooked, drain and rinse it and return it to the pot.

3While the linguine is cooking, add sliced cherry tomatoes, zucchinis and mushrooms to a mixing bowl and add sesame oil, crushed garlic, red pepper flakes, sea salt and black pepper and toss it all together so that the veggies are lightly coated in the oil and spices.

4Place the veggies into a roasting pan and bake at 390°F for 15 minutes until roasted.

5When the veggies are roasted, add in fresh chopped basil and let the basil wilt with the hot roasted veggies.

6Now mix up your sauce by adding toasted sesame oil, peanut butter, dark soy sauce, maple syrup, red pepper flakes, rice vinegar and crushed garlic to a measuring jug and whisking it up until well combined.

7Pour it over the cooked linguine and toss so that the pasta is evenly coated.

8Now add in the roasted veggies and gently mix them in.

9And you're ready to serve. Serve topped with some crushed peanuts, ground black pepper, red pepper flakes and some fresh basil.

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