Vegetable Packed Linguine with Savory Provençal Pasta Sauce, Roasted Mushrooms, Zucchini, and Eggplant

Vegetable Packed Linguine with Savory Provençal Pasta Sauce. Roasted Mushrooms, Zucchini, and Eggplant

There’s something deeply comforting—and genuinely satisfying—about a bowl of pasta that’s bursting with vibrant vegetables and rich, herbaceous sauce. That’s exactly what you get with this Vegetable-Packed Linguine featuring Le Sauce & Co.’s Savory Provençal Pasta Sauce. It’s colorful, hearty, and layered with flavor in every bite.

Perfect for a weeknight dinner or a relaxed weekend lunch, this dish takes simple, seasonal vegetables and elevates them with slow-roasted depth and the rustic flavors of southern France. Our Savory Provençal Sauce—made with ripe tomatoes, roasted garlic, sweet bell peppers, and classic Provençal herbs like thyme and rosemary—ties everything together with bold, sophisticated taste that doesn’t require hours in the kitchen.

Why This Pasta Is So Good

This dish is proof that vegetables can absolutely be the star of the plate. Roasting the zucchini, mushrooms, and eggplant brings out their natural sweetness and umami-rich flavor. Combined with tender linguine and a sauce that’s both bright and hearty, this pasta is deeply satisfying without being heavy.

Even better? It’s a one-pot + one-sheet-pan wonder. That means minimal cleanup and maximum flavor.

Ingredients (Serves 2):

• 6 oz linguine or spaghetti

• 1 pouch Le Sauce & Co. Savory Provençal Pasta Sauce

• 1 small zucchini, chopped

• 1 cup mushrooms, halved

• ½ medium eggplant, chopped into cubes

• 2 tbsp olive oil

• Salt & pepper to taste

• Grated Parmesan or vegan cheese (optional)

• Fresh parsley or basil for garnish

Instructions:

1. Preheat oven to 425°F. On a sheet pan, toss the chopped zucchini, mushrooms, and eggplant with olive oil, salt, and pepper. Roast for 20–25 minutes until the vegetables are tender and slightly caramelized.

2. Meanwhile, cook the linguine in a large pot of salted boiling water according to package directions. Reserve about ¼ cup of pasta water before draining.

3. In a large skillet, pour in the Le Sauce & Co. Savory Provençal Sauce and warm gently over medium-low heat. If the sauce feels too thick, add a bit of the reserved pasta water to reach your desired consistency.

4. Add the drained pasta to the skillet and toss to coat. Stir in the roasted vegetables, mixing well so every bite is saucy and loaded with veggies.

5. Serve hot, garnished with fresh herbs and a sprinkle of grated cheese if desired.

A Vegetable Celebration

This dish is a celebration of everything good about simple ingredients treated with care. The roasted mushrooms add a meaty depth, the zucchini stays bright and tender, and the eggplant turns silky and rich. The Provençal sauce ties it all together with its tomato-forward flavor and just the right hint of herbs.

Whether you’re trying to eat more vegetables, cutting back on meat, or just craving something comforting yet nourishing, this vegetable-packed linguine checks every box. It’s the kind of meal you’ll come back to again and again—simple, satisfying, and full of flavor.

And the best part? It all starts with a single pouch of Le Sauce & Co. magic.

Immerse yourself in the flavors of the French countryside with this delightful two-serving pasta recipe. Linguine is paired with a rich and aromatic Savory Provençal pasta sauce, complemented by the earthy goodness of roasted mushrooms, zucchini, and eggplant. This dish is a delicious journey to Provence, right in the comfort of your home.

Ingredients:

• 6 ounces of linguine noodles
• 1 pouch Le Sauce & Co. Savory Provençal Gourmet Pasta Sauce
• 1 cup of sliced mushrooms (any variety you prefer)
• 1 cup zucchini, chopped into bite-sized pieces
• 1 cup eggplant, chopped into bite-sized pieces
• 3 tablespoons of olive oil
• Pinch of Salt & Pepper (about ¼ teaspoon of both)
• Grated Parmesan cheese for garnish (optional)
• Fresh italian parsley leaves for garnish (optional)

Directions:

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine the chopped zucchini, eggplant and mushrooms. Toss them with olive oil and season with salt and freshly ground black pepper.
3. Spread the seasoned veggies in a single layer on a baking sheet.
4. Roast the zucchini, eggplant and mushrooms for about 20-25 minutes, or until they are tender and slightly browned. 
5. While the vegetables are roasting and have about 15 minutes left, bring a large pot of salted water to a boil.
6. Add the linguine noodles and cook according to the package instructions until they are al dente (usually about 8-10 minutes).
7. In a large saucepan, heat the Savory Provençal pasta sauce over low heat, allowing it to gently simmer.
8. In the large saucepan with the pasta sauce, add the roasted zucchini, eggplant, and mushrooms.
9. Once the pasta is done cooking, strain and then add to the large saucepan with the pasta sauce and vegetables
10. Divide the Linguine with Savory Provençal Sauce, Roasted Mushrooms, Zucchini, and Eggplant into two plates.
11. If desired, garnish each serving with grated Parmesan cheese and fresh italian parsley leaves for added flavor and a touch of elegance.
12. Delight in a satisfying plate of linguine with the rich and aromatic Savory Provençal sauce, paired with the earthy flavors of roasted mushrooms, zucchini, and eggplant. This dish is a culinary journey to the sunny countryside of Provence, and it's a treat for the senses.

This two-serving pasta recipe is a celebration of the natural flavors and rustic charm of Provencal cuisine. It's a delightful way to enjoy a cozy and satisfying meal with someone special, and the combination of roasted vegetables with the savory sauce makes it a true culinary masterpiece. Bon appétit!