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

If there’s one dish that perfectly captures the rustic warmth of the French countryside and the ease of a weeknight meal, it’s Vegetable-Packed Linguine with Savory Provençal Pasta Sauce, Roasted Mushrooms, Zucchini, and Eggplant. This dish is an ode to real vegetables, simple cooking, and bold flavors that come together with minimal effort but maximum satisfaction.

At the heart of this dish is Le Sauce & Co.’s Savory Provençal Gourmet Pasta Sauce—a sauce inspired by the bold, herbaceous flavors of southern France. It’s packed with tomatoes, garlic, onions, and the signature blend of Provençal herbs like thyme, rosemary, oregano, and basil. It tastes like it’s been simmering on the stove all afternoon, but it’s ready the moment you are. That’s the beauty of high-quality, ready-to-pour gourmet sauce—it does the heavy lifting, so you can focus on what matters most: gathering around the table and enjoying the moment.

The vegetables in this dish bring layers of flavor and texture that make every bite exciting. Roasted mushrooms offer an earthy depth, their meaty texture holding up beautifully in the sauce. Zucchini, with its slight sweetness and tender bite, soaks up the Provençal flavors like a sponge, while eggplant adds richness and a creamy texture when roasted until golden. Together, these vegetables become more than just a side—they are the centerpiece.

Tossed with linguine, this combination turns into a complete, satisfying meal. The long, ribbon-like strands of pasta hold onto the sauce and the little pieces of roasted veggies, making sure each bite delivers a perfect blend of flavor and texture. It’s a bowl of pasta that’s as nourishing as it is comforting.

What sets this dish apart is how effortlessly it comes together. Roasting the vegetables can be done ahead of time or while the pasta boils. Once everything’s ready, just heat the Savory Provençal Sauce, toss it all together, and top with a sprinkle of parmesan or a handful of chopped fresh herbs if you’re feeling fancy. No stress, no complicated steps—just real food, real flavor.

This dish also fits beautifully into a variety of lifestyles. It’s vegetarian, easy to make dairy-free or gluten-free with simple swaps, and packed with fiber, vitamins, and plant-based nutrients. It’s perfect for busy weeknights, meatless Mondays, or anytime you’re craving something hearty that doesn’t weigh you down.

Vegetable-Packed Linguine with Savory Provençal Sauce isn’t just a pasta dish—it’s a reminder that cooking with vegetables can be flavorful, exciting, and incredibly satisfying. With the help of Le Sauce & Co., this meal is quick enough for a Tuesday night and delicious enough to serve guests. It’s a celebration of vegetables, great sauce, and the joy of simple, nourishing food done right

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!