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Roasted Vegetable and Watercress Linguine

Serves: 4

Ready in: 15 to 30 mins

Roasted Vegetable and Watercress Linguine Recipe: Veggie Magazine

Ingredients:

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

method:

  • Preheat the oven to 220C/400F/Gas 6. Place the peppers and onion in a roasting tin and drizzle over the olive oil, season and toss together. Roast for 10 minutes.
  • 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 five minutes until the pine nuts are golden and the vegetables tender and lightly charred.
  • Meanwhile, cook the linguine in boiling water for five minutes or according to packet instructions. Drain well. Toss the hot vegetables into the pasta along with the watercress. Serve immediately with a sprinkling of freshly ground black pepper.
Print Recipe www.watercress.co.uk" target="_blank">www.watercress.co.uk

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