20-Minute Pasta with Asparagus, Bell Pepper and Tomatoes is another quick and easy dish that I love to make on busy nights. It cooks up in no time and it’s colorful with lots of veggies.
My hubby loves asparagus so I 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.
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Nutrition
(Per serving
)Cooking Time
Ingredients
- 12 ounces pasta, such as Penne, 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.
Notes
Very delicious and easy to make! I was lucky to have all the ingredients, used fusilli pasta, and less cheese at the end, so each person could add more if wanted.
Pilar, I’m so happy you had all the ingredients on hand and you enjoyed it. Thank you for sharing!
I added veg broth instead of water, tops of asparagus and chopped up the bottoms, didn’t have bell pepper, or cherry tomatoe, but did have vine tomato, and I don’t like it too spicy so instead of cayenne I added paprika and red chili powder, a little extra garlic powder, salt pepper, onion powder, some dried basil’s well as fresh and dried thyme. Extra spices to hit more than one not for depth and it is fantastic but thank you for the beginning of the recipe.
You are welcome Ace, so happy you made the recipe your own!
Delicious. Loved it!
Awesome Denise, thank you for your feedback!
This was a big hit, thank you for the recipe!
Glad you like it, thank you for your feedback.