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.