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Linguini with Roasted Garlic-Wine Sauce

Linguini with Roasted Garlic-Wine Sauce
  • 4 ServingsServings


  • 1 head garlic*, skin attached (see note)
  • 2 teaspoon soybean oil
  • 8 ounce linguini, fresh or dry
  • 2 tablespoon soybean oil
  • 3 tablespoon shallots, minced
  • ½ cup dry white wine
  • ½ cup vegetable broth
  • 2 cup tomatoes, seeded and diced (2 medium)
  • 1 cup edamame, shelled and cooked (Whole Green Soybeans)
  • ½ cup pine nuts, toasted
  • ¼ cup basil**, fresh chopped (see note)
  • ¼ cup Parmesan, grated
  • Salt
  • Black Pepper


  1. Preheat oven to 400°F.
  2. Cut pointed top off garlic head, leaving cloves intact, and place on square of aluminum foil. Drizzle 2 teaspoons oil over cloves. Seal foil around garlic and bake at 400°F for 30 to 40 minutes or until cloves are soft; cool. Squeeze paste from cloves, mash and set aside.
  3. Prepare linguini as directed on package; drain and set aside. Heat 2 tablespoons oil in medium saucepan. Add shallots and garlic paste. Sauté until shallots are translucent, stirring occasionally.
  4. Add wine and vegetable broth, bring to boil and simmer until reduced in half. Add tomatoes and edamame. Cook 1 minute until warmed, stirring gently. Stir-in pine nuts and basil. Remove from heat; add salt and pepper to taste. Spoon over linguini and sprinkle with Parmesan.
  • May substitute 1/4 teaspoon garlic powder for the head of garlic, if desired. Add garlic powder with the broth.
  • May substitute 1 tablespoon dried basil for fresh basil, if desired.

Source: © 2010, Courtesy of United Soybean Board