Lemon Garlic Linguine with Sautéed Vegetables and Sunflower Seeds | Easy Vegan Pasta Dish

This Lemon Garlic Linguine with Sautéed Vegetables and Sunflower Seeds is a bright, simple pasta dish filled with zucchini, carrots, mushrooms and red onion in a light olive oil and lemon sauce. The vegetables stay colorful and tender, while the sunflower seeds add a small nutty crunch that makes the dish feel fresh, complete and easy enough for a weeknight meal.

Lemon Garlic Linguine with Sautéed Vegetables and Sunflower Seeds | Easy Vegan Pasta Dish

Lemon Garlic Linguine with Sautéed Vegetables and Sunflower Seeds Recipe

Servings: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes

Ingredients

For the Pasta

• 12 oz. (340 g.) linguine

• 1 tbsp. (15 ml.) olive oil

• 1 small red onion, thinly sliced

• 2 medium carrots, thinly sliced into half-moons

• 8 oz. (225 g.) cremini or white mushrooms, sliced

• 2 small zucchini, halved lengthwise and sliced into half-moons

• 3 garlic cloves, minced

• ½ tsp. dried oregano

• ¼ tsp. dried thyme

• ½ tsp. fine sea salt, plus more to taste

• Freshly ground black pepper, to taste

• ¼ cup (60 ml.) reserved pasta cooking water, plus more as needed

• 2 tbsp. (30 ml.) fresh lemon juice

• 1 tsp. finely grated lemon zest

• 2 tbsp. (30 ml.) extra-virgin olive oil

For Serving

• ¼ cup (35 g.) roasted unsalted sunflower seeds

• Extra freshly ground black pepper

• Lemon wedges

Directions

1. Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Reserve ½ cup (120 ml.) of the pasta cooking water, then drain the pasta.

2. While the pasta cooks, heat 1 tbsp. (15 ml.) olive oil in a large skillet over medium heat. Add the red onion and carrots. Cook for 4 to 5 minutes, stirring occasionally, until the onion begins to soften and the carrots are slightly tender.

3. Add the mushrooms and cook for 5 to 6 minutes, until they release their moisture and begin to brown.

4. Add the zucchini, garlic, oregano, thyme, salt and black pepper. Cook for 3 to 4 minutes, stirring often, until the zucchini is tender but still holds its shape.

5. Add the drained linguine to the skillet with ¼ cup (60 ml.) reserved pasta cooking water, lemon juice, lemon zest and extra-virgin olive oil.

6. Toss gently for 1 to 2 minutes, until the pasta is lightly coated and the vegetables are evenly distributed. Add more pasta cooking water 1 tbsp. (15 ml.) at a time if the pasta needs a little more moisture.

7. Taste and adjust with more salt, black pepper or lemon juice, if needed.

8. Transfer the pasta to a wide serving bowl. Sprinkle with sunflower seeds, finish with extra black pepper and serve with lemon wedges.

Make It Yours

→ For more protein, add 1 can (15 oz. / 425 g.) chickpeas, drained and rinsed, when you add the zucchini. → For a greener version, stir in 2 cups (60 g.) baby spinach during the final minute of tossing.

→ For extra richness, add 2 tbsp. (16 g.) nutritional yeast with the lemon juice and pasta water.

→ For a slightly spicy pasta, add ¼ tsp. crushed red pepper with the garlic.

→ For a creamier finish, stir in ¼ cup (60 g.) plain unsweetened plant-based yogurt or cashew cream after removing the skillet from the heat.

Kitchen Notes

→ Slice the vegetables thinly so they cook quickly and blend easily through the linguine. The carrots should stay visible and slightly firm, while the zucchini should be soft but not mushy.

→ The reserved pasta water helps the lemon and olive oil cling to the noodles. Add it gradually so the pasta stays glossy rather than wet.

→ Sunflower seeds are best added just before serving so they keep their crunch.

Pairs Well With

Serve this pasta with a crisp green salad, tomato cucumber salad, roasted asparagus, garlic bread, white bean soup or a simple bowl of fresh fruit.