Pesto Linguini with Roasted Tomatoes, Mushrooms, and Goat Cheese

30 Minute Meal here!! This pesto pasta with veggies is delicious- I mean you can’t go wrong with anything that has pesto and cheese in it! I love the combination of the earthy mushrooms and the sweet tomatoes but make this dish your own! You can add roasted zucchini, peppers, or onions; the possibilities are endless!

pesto linguini

roasted mushrooms


kale pesto

pesto pasta

linguini with roasted mushrooms and pesto

pesto linguini with roasted tomatoes, mushrooms, and goat cheese

Pesto Linguini with Roasted Tomatoes, Mushrooms, and Goat Cheese

  • Prep Time: 5m
  • Cook Time: 25m
  • Total Time: 30m
  • Serves: 4
  • Yield: 1 large bowl of pasta


  • 1 lb linguini
  • 3 cloves of garlic, minced
  • 1 shallot, minced
  • 1/4 c white wine (optional)
  • 1/4 c chicken broth
  • 1/2 c kale pesto (or any store bought pesto)
  • 1/2 c parmesan, plus more for topping
  • 4 oz goat cheese
  • 8 baby bello mushrooms (about 2 cups quartered)
  • 2 c cherry tomatoes, cut in half
  • basil, optional
  • heavy cream, optional
  • salt and pepper


  1. Preheat oven to 400 degrees.
  2. Spread the vegetables out on a sheet tray. Spray or drizzle with olive oil, salt, and pepper. Toss. Roast in the oven for 20 minutes.
  3. While the oven in preheating, bring a large pot of water to a boil. Season the water liberally with salt- it should taste like the sea! When the water comes to a boil, add in the pasta and cook 8-12 minutes, depending on the package instructions.
  4. In a large sauce pan, add 1 tablespoon of olive oil over medium heat. When the oil is hot, add the minced garlic. Cook the garlic 1-2 minutes. You do not want to over-cook the garlic! When the garlic is cooked, deglaze the pan with the white wine. Let the wine reduce for 2-4 minutes to cook out the alcohol flavor. Once the wine has reduced, add in the chicken stock and pesto. Whisk the sauce together. Add the cooked pasta, BUT before tossing with the sauce, top the pasta with the parmesan. The parmesan will stick to the pasta noodles, which makes the pesto stick to the pasta better. You can add a touch of heavy cream to thicken the sauce if you would like (and make it that much better of course!) Once the pasta is coated with the pesto, add in the roasted vegetables and goat cheese.
  5. Serve hot with extra goat cheese on top and a few basil leaves. Enjoy!

xo, Rachel



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