Veggie Pasta 42 web

Simple Roasted Veggie Linguine

Cook: 40 minutes

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Serves 4

  • 1 Bunch asparagus trimmed & chopped into 1-inch pieces
  • 1 Cup of cherry tomatoes (preferably on the vine for sweetness)
  • 2 Courgettes
  • 1 large onion, sliced
  • 2 cups mushrooms sliced
  • 1 small yellow pepper
  • 3-4 cloves garlic
  • Salt & pepper to taste
  • Drizzle of olive oil
  • A pack of linguine (Gluten free optional)
  • A small glass of white wine
  • 1 handful of basil loosely chopped
  • Vegan Italian parmesan cheese to garnish
  1. Preheat M series oven to 180 degrees on convection
  2. Arrange Pepper, courgette, tomatoes and garlic on baking tray for 20-25 minutes
  3. Boil some water in large pan, Cook linguine according to packaging direction
  4. Using a pan slowly cook the onions with a drizzle of oil, cook on low for s few minutes, then add mushrooms and asparagus, cook for a further minute
  5. Once the vegetables are roasted, add to the pan, using the paste of the garlic and add the white wine, simmer until wine is reduced
  6. Drain the cooked Linguine and add to the pan and toss
  7. Garnish with some shaved vegan cheese and serve into bowls.