Roasted vegetable and watercress linguine

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Roasted vegetable and watercress linguine

Suitable for vegans
Category Main course
Serves 4
Preparation 10 minutes
Cooking 25 minutes

Rating: Rated 5 / 5 (1 ratings)


  • 1 red pepper, deseeded and chopped
  • 1 red onion, chopped
  • 100g chestnut mushrooms, halved
  • 2 cloves garlic, crushed
  • 225g linguine
  • 1 yellow pepper, deseeded and chopped
  • 2 tbsp olive oil
  • 2 courgettes, chopped
  • 2 tbsp pine nuts
  • 85g bag watercress


Stage 1

Preheat the oven to 220C/fan 200C/gas 7.

Stage 2

Place the peppers and onion in a roasting tin and drizzle over the olive oil, season and toss together. Roast for 10 minutes.

Stage 3

Add the mushrooms, courgettes and garlic, toss well and roast for a further 10 minutes. Add the pine nuts and return to the oven for a final 5 minutes until the pine nuts are golden and the vegetables tender and lightly charred.

Stage 4

Meanwhile, cook the linguine in boiling water for5 minutes or according to packet instructions. Drain well. Toss the hot vegetables into the pasta along with the watercress and serve immediately.


Roasted vegetable and watercress linguine


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Recipe author

Published by: Vegetarian Living
Recipe and styling:

Nutritional info

Nutritional values are per serving.

  • Calories: 375g
  • Fat: 16g
  • Saturated fat: 2.5g
  • Protein: 11g
  • Carbohydrates: 48g
  • Sugars: 8g
  • Fibre: 5g
  • Salt: 0.25g

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