Roasted Vegetable Linguine with Torn Fresh Basil Recipe | Vegetarian Times Skip to main content

Roasted Vegetable Linguine with Torn Fresh Basil

Asparagus spears are packed with vitamin E—aka the sex vitamin for its ability to boost fertility and stamina. As for basil, Italians know the herb by another name: "kiss-me Nicholas". Enough said. If you like your pasta spicy, double the red pepper flakes.



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2 cups sliced shiitake mushrooms
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½ lb. fresh or frozen asparagus, cut into 1½-inch pieces
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1 small onion, coarsely chopped (1 cup)
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2 Tbs. olive oil
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2 cloves garlic, minced (2 tsp.)
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½ tsp. red pepper flakes
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2 cups cherry tomatoes
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½ cup white wine
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½ 13.25-oz. pkg. whole-wheat or white linguine
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½ cup torn fresh basil leaves


1. Preheat oven to 450°F. Toss together mushrooms, asparagus, onion, oil, garlic, and red pepper flakes in large roasting pan. Roast 20 minutes, or until mushrooms and onions begin to brown, stirring occasionally to prevent sticking.

2. Add tomatoes to pan, and roast 7 to 10 minutes more, or until tomatoes shrivel and soften. Transfer vegetables to bowl. Add wine to roasting pan, stirring to scrape off any stuck-on bits from bottom of pan. Place roasting pan on burner over medium heat, and simmer 2 to 3 minutes, or until wine has evaporated by half; or return roasting pan to oven 5 minutes, and let wine cook off.

3. Meanwhile, prepare pasta according to package directions. Drain pasta, and reserve 1/2 cup cooking water. Stir reserved cooking water into reduced wine in roasting pan.

4. Return pasta to pot. Add wine mixture and vegetables, and toss over medium-low heat until heated through. Season with salt and pepper, if desired. Stir in torn fresh basil leaves, and serve immediately.

Nutrition Information: 

7 g
Total Fat: 
5 g
Saturated Fat: 
1 g
37 g
0 mg
15 mg
7 g
6 g
Serves 6

Comments on this Recipe

This recipe always takes way longer for me to make than I think it should... maybe I'm doing something wrong?

For the effort, this is a surprisingly tasty vegan recipe. I have added it to my standard repertoire.

Loved this. Nice and light, but very flavorful. My husband deemed it worthy of our favorite keeper recipes.

Really, really good. I added a green pepper to the roasted vegetables, but otherwise followed the recipe. Delicious!

Absolutely delicious! Being a new vegetarian, this was surprisingly easy to prepare and quite tasty!

Great recipe! Added black beans to add a bit more protein. Super easy and flavorful!

Wonderful, first attempt at vegan dish and pleasantly surprised. Tasty and easy to make. Will receive regular rotation. Ü

I have made this 3 times since I received the February love love it!. All the ingredients are now in season too for all you locavores!!

Liked it but not one of my favorites. The cherry tomatoes taste amazing but it is a bit odd with the linguine. I am going to try it with regular spaghetti next time...or maybe it might be good with bread as a different type of bruschetta.

First recipe I've tried from this site...amazing!! added a red bell pepper..turned out great.

Six servings? - oh really.

this is amazing! I used sauvignon blanc and it was delicious. I would love more recipes like this one!!! whoever developed it deserves major kudos

Made this pasta last night, also with sauvingnon blanc. Light and wonderful. So many leftovers!

This was delicious! Glad I decided not to add more red pepper flakes because it was a perfect amount of spice! Will definitely be making this recipe again

This was very good.

OMG, delicious. Added a fennel bulb, a zucchini and just used white mushrooms cause that was what I had. No salt at all, just some pepper, and tossed it with Catelli Smart fusilli. Really yummy and satisfying.

Excellent dish, delish, recommend.

This was okay. Not very tasty. I wouldn't make it again.

My wife and I love this dish! I doubled the red pepper and serve it over less linguini just because we try to reduce the simple carbs. It's quick and never fails to impress our guests. Thanks much go this recipe!