Roasted Vegetable and Watercress Linguine

Name: Roasted Vegetable and Watercress Linguine
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Italian
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

Serves: 4

Ready in: 15 to 30 mins

Roasted Vegetable and Watercress Linguine Recipe: Veggie

Ingredients
Method

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