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Linguini Tomato

Linguini Tomato recipe image
This Linguini Tomato dish offers a robust and earthy flavor profile, perfect for a satisfying weeknight dinner. The foundation is a rich, concentrated sauce made from roasted Roma tomatoes, which provides a deep, sweet acidity. Sautéed portobello mushrooms add a meaty texture and savory depth, balancing the brightness of the fresh basil. The linguini is tossed gently in the sauce to ensure every strand is coated. It’s a simple yet elegant meal that highlights seasonal ingredients. Serve immediately while warm, garnished with delicate basil leaves for a pop of color and aroma. Ideal for vegans and those seeking a comforting, plant-based main course.
Cooking Method: , , , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 43.2
Dietary: Vegan, Vegetarian
Description
This Linguini Tomato dish offers a robust and earthy flavor profile, perfect for a satisfying weeknight dinner. The foundation is a rich, concentrated sauce made from roasted Roma tomatoes, which provides a deep, sweet acidity. Sautéed portobello mushrooms add a meaty texture and savory depth, balancing the brightness of the fresh basil. The linguini is tossed gently in the sauce to ensure every strand is coated. It’s a simple yet elegant meal that highlights seasonal ingredients. Serve immediately while warm, garnished with delicate basil leaves for a pop of color and aroma. Ideal for vegans and those seeking a comforting, plant-based main course.
Ingredients
  • 4 cup Tomatoes, roasted and
Directions
  1. 1
    Preheat oven to 400°F (200°C).
  2. 2
    Prepare 24 Roma tomatoes by washing and slicing them; roast in the oven until tender and slightly charred.
  3. 3
    Clean 6 Portobello mushrooms and slice them; sauté in a skillet with a little oil until browned and cooked through.
  4. 4
    Cook linguini according to package directions until al dente; drain and rinse briefly in tap water.
  5. 5
    In a heavy saucepan, combine 4 cups of the roasted tomatoes, 2 tablespoons of roasted and chopped garlic, salt, and pepper.
  6. 6
    Simmer the tomato mixture over medium heat, stirring occasionally, until reduced by one-third to concentrate the flavors.
  7. 7
    Bring the reduced tomato sauce to a boil in a heavy skillet over medium heat.
  8. 8
    Add the cooked linguini to the skillet with the sauce and toss well to coat evenly.
  9. 9
    Briefly blanch 6 fresh basil leaves in boiling water, then drain and set aside.
  10. 10
    Divide the sauced linguini among 6 pasta bowls.
  11. 11
    Arrange the remaining roasted Roma tomato slices and sautéed mushroom slices in a circle around the pasta in each bowl.
  12. 12
    Place one blanched basil leaf in the center of each bowl of pasta.
  13. 13
    Garnish each serving with one fresh, unblanched basil leaf.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 43.2kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 12.0mg1%
Total Carbohydrate 9.4g4%
Dietary Fiber 2.9g12%
Sugars 6.2g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe source is Post Oak Grill, Houston, Texas.

You can substitute Portobello mushrooms with other large mushrooms like Cremini if preferred.

Ensure the tomato sauce is simmered long enough to reduce properly for a richer taste.

Keywords: linguini, tomato sauce, roasted tomatoes, portobello mushrooms, fresh basil, vegan pasta, italian dinner, plant based, garlic, roma tomatoes, pasta recipe, weeknight meal
Read it online: https://www.chefs-mate.com/recipe/linguini-tomato-2/