Indulge in the delightful flavors of this 20-minute Pasta with Vegetables featuring asparagus, bell pepper, and tomatoes. Quick to prepare and bursting with color, it’s perfect for busy nights when you crave a satisfying meal in no time.

My hubby loves asparagus, so I would love to add some to my pasta dishes, like my Creamy Vegan Alfredo Pasta with Veggies. I used red lentil pasta that I bought from Trader Joes, it is gluten-free and only cooks up in 5 minutes. You can substitute your favorite pasta instead.

20-Minute Pasta with Asparagus Ingredients

Pasta – I used gluten-free pasta.
Oil – olive, avocado or substitute with vegetable broth for oil-free cooking.
Garlic – adds flavor.
Bell Pepper – red bell pepper or multi-colored bell peppers for a vibrant look.
Asparagus –
Cherry Tomatoes –
Fresh Basil – substitute with one teaspoon dried.
Nutritional Yeast Flakes – adds a cheesy flavor, omit if you don’t have and substitute with all-purpose seasoning.
Salt – sea salt
Cayenne Pepper – optional for an extra boost of flavor.
Vegan Cheese Shreds – optional

How To Prepare 20-Minute Pasta with Asparagus, Bell Pepper and Tomatoes?

Prepare pasta according to package directions, drain and rinse with warm water. Set aside.
Heat 1 tablespoon of oil in a large skillet on medium-high. Add garlic, and bell pepper strips and cook for about 3 minutes until soft. Remove to a plate and set aside.
Add the remaining tablespoon of oil to the pan, add tomatoes and cook for a couple of minutes.
Stir in basil and cook for 30 seconds. Remove tomatoes onto the plate with garlic and bell peppers. Stir in asparagus and water.
Cover the pan and allow to cook for 5 minutes or until tender.
Add pasta, yeast flakes, salt, pepper, and cooked vegetables and stir to combine. Stir in vegan cheese if using and allow to heat through about 2 minutes.

Other Vegan Pasta Recipes To Make

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20-Minute Pasta with Asparagus, Bell Pepper and Tomatoes

This 20-Minute Pasta with Asparagus, Bell Pepper and Tomatoes is so delicious, bursting with flavors, and it is so easy to prepare!

Print Pin Rate

Course: Main Course, Side Dish

Cuisine: American

Keyword: asparagus, bell pepper, pasta, tomato

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: servings

Calories: 427kcal

Ingredients

12 ounces pasta such as penne or rigatoni
2 tablespoons olive oil
4 cloves garlic minced
1 red bell pepper cut in strips
1 pound asparagus trimmed and cut in halves
1/4 cup water
1 cup cherry tomatoes cut into halves
1/4 cup fresh basil chopped
1 tablespoon nutritional yeast flakes optional
1 teaspoon salt or to taste
1/4 teaspoon cayenne pepper
1 cup vegan cheese shreds optional

Instructions

Prepare pasta according to package directions, drain and rinse with warm water. Set aside.
Heat 1 tablespoon of oil in a large skillet on medium-high. Add garlic, and bell pepper strips and cook for about 3 minutes, until soft. Remove to a plate and set aside.
Add the remaining tablespoon of oil to the pan, add tomatoes and cook for a couple of minutes. Stir in basil and cook for 30 seconds. Remove tomatoes onto the plate with garlic and bell peppers.
Stir in asparagus and water. Cover the pan and allow to cook for 5 minutes or until tender.
Add pasta, yeast flakes, salt, pepper, and cooked vegetables and stir to combine. Stir in vegan cheese, if using, and allow to heat through about 2 minutes.