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!
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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