Asparagus and Tomato Pasta
This creamy asparagus and tomato pasta is the perfect balance of fresh, vibrant flavors and rich, indulgent comfort!
Equipment
- large pot
- skillet
- bowl or measuring cup
Ingredients
Pasta and Vegetables
- 8 ounces pennette also known as penne piccole (or pasta of choice)
- 1 bunch asparagus ends trimmed and cut into 1.5-inch strips
- 2 cups cherry tomatoes or grape tomatoes
Pasta Sauce
- 3-4 cloves garlic minced
- 1 cup vegetable broth
- ¼ cup white wine
- ½ cup soy milk or non-dairy milk of choice
- 1 teaspoon dried oregano
- 2 tablespoons cornstarch
- salt to taste
- pepper to taste
Garnish
- vegan parmesan cheese
- red pepper flakes
- fresh basil
- parsley
Instructions
Cooking Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions for 'al dente'. Drain it, BUT reserve ½ cup or so of the pasta water, and set it aside. Set the cooked pasta aside.
- Meanwhile, add all the sauce ingredients to a bowl or measuring cup and whisk to combine. Set it aside.
- Use a large skillet to sauté your garlic with 2-3 tablespoons of water or broth for approx. 60 seconds, stirring often. Then add the tomatoes and asparagus to the skillet and stir occasionally for 2-3 minutes.
- Add the whisked sauce to your pan with the veggies and simmer for 2-3 minutes until the sauce is thickened.
- Toss in the cooked pasta and some reserved pasta water if you prefer a thinner sauce. Stir and serve with vegan parmesan cheese and/or red pepper flakes.
Nutrition
Serving: 1servingCalories: 290kcalCarbohydrates: 56gProtein: 12gFat: 2gSodium: 85mgPotassium: 584mgFiber: 5gSugar: 6gVitamin A: 1286IUVitamin C: 24mgCalcium: 99mgIron: 4mg
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