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    Home » Vegan Pasta » Vegetable Linguine

    Vegetable Linguine

    Published: Sep 11, 2020 Updated: Apr 20, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegetable Linguine

    This gorgeous vegetable linguine is packed with fresh veggies and flavor and it’s so colorful too. It’s also ready in 30 minutes or less!

    Vegetable linguine topped with crushed peanuts and fresh basil in a black bowl.

    This gorgeous vegetable linguine is my new favorite pasta.

    It takes 30 minutes or less from start to finish, and there’s so much to like about that. It’s really so simple to throw together and it’s fresh, flavorful and simply divine.

    And if you love easy veggie packed meals then also check out our vegetable casserole, our easy ratatouille and our vegan stir fry. And for more easy pasta recipes try our vegan broccoli pasta and hummus pasta.

    Pasta and veggies with fresh basil in a black bowl.

    How To Make Vegetable Linguine

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Put the linguine on to cook according to package directions. When it’s cooked, drain and rinse it and return it to the pot.
    • While the linguine is cooking, add sliced 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.
    Fresh chopped vegetables added to a mixing bowl with sesame oil and spices and tossed together.
    • Place into a roasting pan and bake at 390°F for 15 minutes until roasted.
    Fresh chopped veggies in a roasting dish before and after baking.
    • When the veggies are roasted, add in fresh chopped basil and let the basil just wilt with the hot roasted veggies.
    Roasted veggies and basil in a roasting dish.
    • Now 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.
    Ingredients for a sauce added to a measuring jug and whisked together.
    • Pour it over the cooked linguine and toss so that the pasta is evenly coated.
    Sauce pouring over cooked linguine and then mixed in.
    • Now add in the roasted veggies and gently mix in.
    • And you’re ready to serve!
    Roasted veggies added to cooked linguine in pot and tossed.

    How To Serve Vegan Linguine

    Serve your vegan linguine topped with crushed peanuts, ground black pepper, red pepper flakes and fresh basil.

    Some vegan garlic bread on the side would always be a great idea as would a delicious salad like our vegan chickpea salad or vegan Greek salad.

    Pasta and veggies with crushed peanuts and fresh basil in a black bowl.

    Storing and Freezing

    This is a ‘fresh is best’ sort of meal as the flavors really pop when it’s fresh. However, leftovers do also keep very well for 3-4 days in the fridge and can be warmed up in the microwave.

    It’s not ideal for freezing as the veggies can change texture when thawed and lose some of their flavor.

    Linguine and vegetables in a black bowl with a fork.

    More 30 Minute Vegan Dinner Recipes

    1. Vegan Alfredo Sauce
    2. Vegan Mushroom Stroganoff
    3. Vegan Carbonara
    4. Vegan Pesto Pasta
    5. Vegan Mushroom Pasta
    6. Vegan Lo Mein
    Linguine and vegetables on a fork.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegetable linguine in a black bowl.

    Vegetable Linguine

    This gorgeous vegetable linguine is packed with fresh veggies and flavor and it’s so colorful too. It’s also ready in 30 minutes or less!
    5 from 11 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 485kcal
    Author: Alison Andrews

    Ingredients

    • 16 ounces Linguine (450g) Dry Weight
    • 3 cups Cherry Tomatoes (450g) Sliced
    • 2 cups Zucchini (270g) Sliced
    • 2 ½ cups Cremini Mushrooms (240g) Sliced
    • 2 Tablespoons Sesame Oil
    • 1 Clove Garlic Crushed
    • ⅛ teaspoon Red Pepper Flakes
    • ½ teaspoon Sea Salt
    • ½ teaspoon Ground Black Pepper
    • 1 cup Fresh Basil Chopped

    For the Sauce:

    • 1 Tablespoon Toasted Sesame Oil
    • ¼ cup Peanut Butter (63g)
    • ¼ cup Dark Soy Sauce (60ml)
    • 2 Tablespoons Maple Syrup
    • ⅛ teaspoon Red Pepper Flakes
    • 2 Tablespoons Rice Vinegar
    • 3 Cloves Garlic Crushed

    For Serving:

    • Crushed Peanuts
    • Ground Black Pepper
    • Red Chili Flakes
    • Fresh Basil
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 390°F (200°C). 
    • Put the linguine on to cook according to package directions. When it’s cooked, drain and rinse it and return it to the pot. 
    • While 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. 
    • Place the veggies into a roasting pan and bake at 390°F for 15 minutes until roasted. 
    • When the veggies are roasted, add in fresh chopped basil and let the basil wilt with the hot roasted veggies. 
    • Now 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. 
    • Pour it over the cooked linguine and toss so that the pasta is evenly coated. 
    • Now add in the roasted veggies and gently mix them in. 
    • And you’re ready to serve. Serve topped with some crushed peanuts, ground black pepper, red pepper flakes and some fresh basil. 

    Notes

    1. Cremini mushrooms. These are also called baby bellas or portobellini. You can also use white button mushrooms in this recipe.  
    2. Dark soy sauce is great for flavor in this meal but regular soy sauce will also work fine. 
    3. Storing: Leftovers keep well for 3-4 days in the fridge.

    Nutrition

    Serving: 1Serve | Calories: 485kcal | Carbohydrates: 75.1g | Protein: 15.4g | Fat: 14.2g | Saturated Fat: 2.1g | Sodium: 706mg | Fiber: 5.4g | Sugar: 11.7g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Juls says

      April 24, 2022 at 11:52 pm

      Loved it, I made this tonight and I was in a rush and I spent about an hour making it but it was very nice and delicious and I loved the red pepper flakes, they added a nice hotness to the pasta. Thank you.5 stars

      Reply
      • Alison Andrews says

        April 25, 2022 at 9:52 am

        So happy you enjoyed it Juls!

        Reply
    2. Bonnie says

      June 24, 2021 at 12:35 am

      Alison! Are trying to kill me??? This recipe is so delish I almost took a heart attack! Seriously. I never would have imagined combining that sauce with roasted veggies. I only made a pound of linguine because I’m saucy!! I’ve been Vegan for almost 40 years and I’m trying to figure out how I survived before finding you! You’re a treasure! Thank you.5 stars

      Reply
      • Alison Andrews says

        June 24, 2021 at 8:37 am

        Ah thanks so much Bonnie for this awesome comment! 🙂

        Reply
    3. Lindsay Bateman says

      February 13, 2021 at 1:27 am

      Tried this tonight. It was delicious! I used different veg and more of it (what I needed to use up) and it totally worked. I’ll definitely make again!5 stars

      Reply
      • Alison Andrews says

        February 13, 2021 at 9:46 am

        Awesome! Thanks Lindsay!

        Reply
    4. Sharon says

      September 15, 2020 at 12:14 am

      Made this tonight and it was so easy and Delicious! Thanks for the recipe!5 stars

      Reply
      • Alison Andrews says

        September 15, 2020 at 9:38 am

        So glad you enjoyed it Sharon! Thanks so much for the great review.

        Reply
    5. Lainie Smajovits says

      September 13, 2020 at 12:49 am

      Made this tonight and loved it! It’s easy and so delicious!5 stars

      Reply
      • Alison Andrews says

        September 14, 2020 at 9:53 am

        So happy to hear you enjoyed it! Thanks so much Lainie!

        Reply
    6. Mehak says

      September 12, 2020 at 3:04 pm

      Hi, could I replace the rice vinegar with another vinegar, like apple cider vinegar?

      Reply
      • Alison Andrews says

        September 14, 2020 at 10:04 am

        Yes you can, but it does add that apple cider tang that is quite different. We have actually tried it like that and it does taste good but in my view it is much more delicious with rice vinegar.

        Reply
    7. Anjani says

      September 11, 2020 at 4:43 pm

      Can I substitute soba noodles instead of linguine?

      Reply
      • Alison Andrews says

        September 14, 2020 at 10:18 am

        Sure!

        Reply
    8. Chris says

      March 30, 2020 at 10:47 pm

      So easy, so tasty. Thanks so much 🙂5 stars

      Reply
      • Alison Andrews says

        March 31, 2020 at 12:26 pm

        Thanks Chris!

        Reply
    9. Karen says

      March 28, 2016 at 6:19 pm

      My mouth waters just looking at the pictures. This is a dinner recipe win!5 stars

      Reply
      • Alison Andrews says

        March 29, 2016 at 2:10 pm

        It really is! The ready in 30 minutes part is my favorite part! 🙂

        Reply
    10. Anna Andrews says

      March 25, 2016 at 6:09 am

      This recipe is tasty, easy to make and delicious to eat.5 stars

      Reply
      • Alison Andrews says

        March 25, 2016 at 9:51 am

        Yes it is! Thanks for commenting! It’s one of my favorite easy dinners. 🙂

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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