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!
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.
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.
- Place 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 just 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 in.
- And you’re ready to serve!
How To Serve It
Serve your 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.
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 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.
More 30 Minute Vegan Dinner Recipes
- Vegan Alfredo Sauce
- Vegan Mushroom Stroganoff
- Vegan Carbonara
- Vegan Pesto Pasta
- Vegan Mushroom Pasta
- Vegan Lo Mein
Did you make this recipe? Be sure to leave a comment and rating below!
Vegetable Linguine
Ingredients
- 16 ounces Linguine (450g) Dry Weight
- 3 cups Cherry Tomatoes (450g) Sliced
- 2 cups Zucchini (270g) Sliced
- 2 and ½ cups Cremini Mushrooms (240g) Sliced
- 2 Tbsp Sesame Oil
- 1 Clove Garlic Crushed
- ⅛ tsp Red Pepper Flakes
- ½ tsp Sea Salt
- ½ tsp Ground Black Pepper
- 1 cup Fresh Basil Chopped
For the Sauce:
- 1 Tbsp Toasted Sesame Oil
- ¼ cup Peanut Butter (63g)
- ¼ cup Dark Soy Sauce (60ml)
- 2 Tbsp Maple Syrup
- ⅛ tsp Red Pepper Flakes
- 2 Tbsp Rice Vinegar
- 3 Cloves Garlic Crushed
For Serving:
- Crushed Peanuts
- Ground Black Pepper
- Red Chili Flakes
- Fresh Basil
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
- Cremini mushrooms. These are also called baby bellas or portobellini. You can also use white button mushrooms in this recipe.
- Dark soy sauce is great for flavor in this meal but regular soy sauce will also work fine.
- Leftovers keep well for 3-4 days in the fridge.
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.
Ah thanks so much Bonnie for this awesome comment! 🙂
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!
Awesome! Thanks Lindsay!
Made this tonight and it was so easy and Delicious! Thanks for the recipe!
So glad you enjoyed it Sharon! Thanks so much for the great review.
Made this tonight and loved it! It’s easy and so delicious!
So happy to hear you enjoyed it! Thanks so much Lainie!
Hi, could I replace the rice vinegar with another vinegar, like apple cider vinegar?
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.
Can I substitute soba noodles instead of linguine?
Sure!
So easy, so tasty. Thanks so much 🙂
Thanks Chris!
My mouth waters just looking at the pictures. This is a dinner recipe win!
It really is! The ready in 30 minutes part is my favorite part! 🙂
This recipe is tasty, easy to make and delicious to eat.
Yes it is! Thanks for commenting! It’s one of my favorite easy dinners. 🙂