20-Minute Pasta with Asparagus, Bell Pepper and Tomatoes

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

20-Minute Pasta with Asparagus, Bell Pepper and Tomatoes

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.

20-Minute Pasta with Asparagus, Bell Pepper and Tomatoes

My hubby loves asparagus so I 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 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? 

  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

Categories

Categories: ,
Course:
Cuisine:

Nutrition

Energy:
220 kcal / 920 kJ
Fat:
13 g
Protein:
5 g
Carbs:
22 g
Per 100g

Cooking Time

Preparation:
20 min
Cooking:
20 min
Ready in:
40 min
For:
4 servings

Ingredients

Instructions

  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. 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.
  4. 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

20 Minute Pasta Asparagus, Bell Pepper and Toatoes

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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8 Comments
  1. Pilar R. Aranda
    April 1, 2020

    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.

  2. Ace Huddleston
    May 17, 2018

    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.

    • Michelle Blackwood
      May 17, 2018

      You are welcome Ace, so happy you made the recipe your own!

  3. Denise Parillo
    July 31, 2017

    Delicious. Loved it!

    • Michelle Blackwood
      July 31, 2017

      Awesome Denise, thank you for your feedback!

  4. Jenny Roper
    June 29, 2017

    This was a big hit, thank you for the recipe!

    • Michelle Blackwood
      June 29, 2017

      Glad you like it, thank you for your feedback.