Simple Roasted Vegetable Linguine

This dinner, which requires almost no effort, is fabulous for informal entertaining

Ready in:

Cost Cutting Eco Friendly

  • 400g pack Waitrose Mediterranean Roasting Vegetables
  • 300g linguine
  • 1 tbsp olive oil
  • 2-3 tbsp sun-dried tomato paste
  • 150g mozzarella cherries, drained
  • 1 tsp balsamic vinegar
  • handful fresh basil leaves
  • 1

    Preheat the oven to 200C/400F/Gas 6. Remove the film from the vegetables and roast according to pack instructions for 40-45 minutes.

  • 2

    Around 10 minutes before the vegetables are ready, cook the linguine in a large pan of boiling water until tender. Drain well.

  • 3

    Toss together the linguine, olive oil and tomato paste until the pasta is evenly coated. Stir in the roasted vegetables and mozzarella cherries.

  • 4

    Divide between four bowls, drizzle each one with a little balsamic vinegar, scatter with basil leaves and serve.

  • PER SERVING: 25.9g FAT (Excluding extras)

Simple Roasted Vegetable Linguine was taken from 71 of COOK VEGETARIAN

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