Roasted Vegetable and Watercress Linguine

Calories: 334 Preparation: 10 mins Cooking: 10 mins Serves: 10
Roasted Vegetable and Watercress Linguine


  • 1 red pepper, deseeded and chopped
  • 1 yellow pepper, deseeded and chopped
  • 1 red onion, chopped
  • 30ml/2tbsp olive oil
  • 100g/4oz chestnut mushrooms, halved
  • 2 courgettes, chopped
  • 2 cloves garlic, crushed
  • 2 tbsp pine nuts
  • 225g/8oz linguine
  • 1 (85g) bag watercress


Preheat the oven to 220C/Fan 200C/400F/Gas Mark 7. Place the peppers and onion in a roasting tin and drizzle over the olive oil, season and toss together. Roast for 10 mins.

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

Meanwhile, cook the linguine in boiling water for 5 mins 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.

Fat: 10.9g Saturated Fat: 1.4g Carbohydrate: 51.1g Protein: 11.2g Fibre: 4.8g Salt: 0.06g

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