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Vegetable linguine

Vegetable Linguine

  • Author: Alison Andrews
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 6
  • Diet: Vegan


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!


  • 18oz (500g) Linguine (Dry Weight)
  • 3 cups (450g) Cherry Tomatoes (Sliced)
  • 2 cups (270g) Zucchini (Sliced)
  • 2 and 1/2 cups (240g) Button Mushrooms (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 (63g) Peanut Butter
  • 1/4 cup (60ml) Dark Soy Sauce*
  • 2 Tbsp Maple Syrup
  • 1/8 tsp Red Pepper Flakes
  • 2 Tbsp Rice Vinegar
  • 3 Cloves Garlic (Crushed)

For Serving: 

  1. Crushed Peanuts
  2. Ground Black Pepper
  3. Red Chili Flakes
  4. Fresh Basil


  1. Preheat the oven to 390°F (200°C). 
  2. Put the linguine on to cook according to package directions. When it’s cooked, drain and rinse it and return it to the pot. 
  3. 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. 
  4. Place the veggies into a roasting pan and bake at 390°F for 15 minutes until roasted. 
  5. When the veggies are roasted, add in fresh chopped basil and let the basil wilt with the hot roasted veggies. 
  6. 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. 
  7. Pour it over the cooked linguine and toss so that the pasta is evenly coated. 
  8. Now add in the roasted veggies and gently mix them in. 
  9. And you’re ready to serve. Serve topped with some crushed peanuts, ground black pepper, red pepper flakes and some fresh basil. 


*You can use any button mushrooms like white button mushrooms or cremini mushrooms (also called portobellini or baby bellas). 

*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.

  • Category: Entree, Savory
  • Method: Oven and Stovetop
  • Cuisine: Vegan


  • Serving Size: 1 Serve (of 6)
  • Calories: 485
  • Sugar: 11.7g
  • Sodium: 706mg
  • Fat: 14.2g
  • Saturated Fat: 2.1g
  • Carbohydrates: 75.1g
  • Fiber: 5.4g
  • Protein: 15.4g

Keywords: vegetable linguine