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 VeggiesI 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, Bell Pepper and Tomatoes

 

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

20-Minute Pasta with Asparagus and Tomatoes

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

  1. Prepare pasta according to package directions, drain and rinse with warm water. Set aside.
  2. 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.
  3. Add the remaining tablespoon of oil to the pan, add tomatoes and cook for a couple of minutes.
  4. Stir in basil and cook for 30 seconds. Remove tomatoes onto the plate with garlic and bell peppers. Stir in asparagus and water.
  5. Cover the pan and allow to cook for 5 minutes or until tender.
  6. 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

  1. Vegan Rasta Pasta
  2. Vegan Baked Ziti
  3. Creamy Vegan Pasta
  4. Easy Vegan Rotini Pasta
  5. Vegan Italian Pasta Salad

 

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20-Minute Pasta with Asparagus, Bell Pepper and Tomatoes

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 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 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.

Nutrition

Calories: 427kcal | Carbohydrates: 73g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 596mg | Potassium: 619mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2102IU | Vitamin C: 54mg | Calcium: 60mg | Iron: 4mg