This recipe for a colourful roasted vegetable and watercress linguine is sure to be a tasty and healthy crowd-pleaser

Serves 10

roasted vegetable watercress linguine



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



  1. Preheat the oven to 220°C (gas mark 7/400°F). Place the peppers and onion in a roasting tin and drizzle over the olive oil, season and toss together. Roast for 10 minutes.
  2. 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 5 minutes until the pine nuts are golden and the vegetables tender and lightly charred.
  3. Meanwhile, cook the linguine in boiling water for 5 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.



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


Recipe and image from:

For more watercress recipes, check out issue 25 of Vegan Life Magazine


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