Linguini Tomato

This hearty Linguini Tomato dish offers a perfect balance of bright, acidic tomato flavors and earthy, savory mushrooms. The sauce is crafted from roasted Roma tomatoes, creating a rich, velvety texture that clings beautifully to the pasta. Portobello mushrooms add a meaty depth, while fresh basil provides a fragrant, aromatic finish. It is a satisfying, wholesome meal that feels elegant yet approachable, making it ideal for a cozy weeknight dinner or a light lunch. The simple preparation highlights the quality of fresh ingredients, resulting in a dish that is both comforting and refreshing. Serve it family-style for a shared meal that brings everyone together around the table.

Cooking Method: Baking, Boiling, Grilling, Roasting, Sautéing, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 43.2

Dietary: Vegan, Vegetarian

Description

This hearty Linguini Tomato dish offers a perfect balance of bright, acidic tomato flavors and earthy, savory mushrooms. The sauce is crafted from roasted Roma tomatoes, creating a rich, velvety texture that clings beautifully to the pasta. Portobello mushrooms add a meaty depth, while fresh basil provides a fragrant, aromatic finish. It is a satisfying, wholesome meal that feels elegant yet approachable, making it ideal for a cozy weeknight dinner or a light lunch. The simple preparation highlights the quality of fresh ingredients, resulting in a dish that is both comforting and refreshing. Serve it family-style for a shared meal that brings everyone together around the table.

Ingredients

4 cup Tomatoes, roasted and Set aside

Directions

1
Roast Roma tomatoes, garlic, and portobello mushrooms according to package or preference until tender and caramelized.
2
Cook linguini in a large pot of boiling salted water until al dente, then drain and set aside.
3
In a heavy saucepan, combine the 4 cups of roasted tomatoes with roasted garlic, salt, and pepper.
4
Simmer the tomato mixture over medium heat, stirring occasionally, until reduced by one-third to concentrate the flavors.
5
Slice the roasted portobello mushrooms if not already sliced.
6
Just before serving, bring the tomato sauce to a boil in a heavy skillet over medium heat.
7
Add the cooked linguini to the skillet with the sauce and toss well to coat evenly.
8
Blanch 6 fresh basil leaves in boiling water for a few seconds, then drain and set aside.
9
Divide the sauced linguini among 6 pasta bowls.
10
Arrange alternating slices of roasted Roma tomatoes and portobello mushrooms in a circle around the pasta in each bowl.
11
Place one blanched basil leaf in the center of each bowl.
12
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

For best results, use ripe Roma tomatoes for a richer sauce flavor.

Portobello mushrooms can be substituted with cremini or button mushrooms if preferred.

Blanching the basil leaves softens them slightly for a better texture in the center garnish, while the fresh leaf adds a bright aroma.

Leftover sauce can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Adjust salt and pepper to taste, keeping in mind that roasted tomatoes can vary in sweetness and acidity.

Keywords: vegan, pasta, italian, linguini, tomato sauce, roasted tomatoes, portobello mushrooms, basil, garlic, weeknight dinner, plant-based, savory, fresh, simple, family meal, healthy

Read it online: https://www.chefs-mate.com/recipe/linguini-tomato/