Linguine with Lemon Garlic Mushrooms, Roast Tomatoes & Herbs

  • Linguine with Lemon Garlic Mushrooms, Roast Tomatoes & Herbs
  • Linguine with Lemon Garlic Mushrooms, Roast Tomatoes & Herbs
  • Linguine with Lemon Garlic Mushrooms, Roast Tomatoes & Herbs
Ranking: 2 more votes required!

Rated 4.83 out of 5 based on 3 votes


  • 500 g grape or cherry tomatoes
  • 50 ml extra virgin olive oil
  • 3 cloves garlic, crushed
  • 2 tspn lemon zest
  • 300 g brown, field or white mushrooms (or a mixture), chopped
  • 210 g linguine
  • 50 ml fresh lemon juice
  • 1 pinch freshly ground sea salt and black pepper
  • 150 g rocket
  • 30 g finely grated parmesan


Preheat oven to 150C (fan forced). Wash and halve tomatoes and place on baking paper lined, flat baking tray, cut side up – season well. Roast in oven for an hour, or until tomatoes have reduced and dried slightly. Set aside.

Add oil, 1 teaspoon lemon zest, garlic and black pepper to heavy based, medium sized saucepan or frypan. Bring up to heat on low/medium, then reduce to lowest setting and infuse oil for 5 minutes (be careful not to burn the ingredients – sometimes I turn the heat off and leave the saucepan on the hotplate). Increase temperature to low/medium then add mushrooms to oil and cook gently until mushrooms are tender, stirring regularly – this should take around 4 minutes. Set aside.

Meanwhile, boil linguine in salted water for 11-12 minutes, or until al dente. Wash and dry rocket then place in large, heatproof bowl and set aside.

Drain pasta, reserving 1/2 cup of the pasta water. Place linguine, oven roasted tomatoes, lemon garlic mushrooms, lemon juice, the extra teaspoon of lemon zest and seasoning back in the pasta pan on low heat – season to taste. Toss through until all ingredients are heated through and combined well. Add a splash of the reserved pasta water so each pasta strand is moistened.

Pour pasta into the bowl of rocket and allow the rocket to wilt for a couple of minutes – toss through gently.

Place into serving bowls and add grated Parmesan cheese and extra ground black pepper.

Serves: 4 small (lunch size) servings

Note 1: You can roast the tomatoes earlier in the day or even the day before to save time and store in the fridge.
Note 2: I’ve tagged this vegan as the only non-vegan ingredient is the parmesan cheese and that can easily be left out or a vegan substitute used

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  • This looks fantastic! I love a good pasta dish :)


    by Matt Cook on 15/04/2013, 10:52
    Matt Cook
  • This looks great and sounds pretty delicous. But actually Parmesano is not even vegetarian! It contains rennet and thats a part of a calfs stomach. Vegans don’t use any dairy at all. To veganise it you simply can use Vegusto cheese. Its available at vegan food stores and pretty similar to Parmesano :-)


    by Angela H. on 11/12/2013, 10:46
    Angela H.