This pasta dish from Healthier Steps is a great meal to whip up when you’re short on time. It’s really easy to throw together, and you’ll be serving up in just 20 minutes.
It looks great on the dinner table too, especially if you have some fun with the colours - if you go with a dash of yellow bell pepper, it’ll really stand out against the green asparagus and red tomatoes.
Healthy and tasty, it’s a dish you’re sure to love.
Servings: 4 people
Cook time: 20 minutes
Calories 220 Kcal Total Fat 13 g Carbs 22 g Protein 5 g
● 350g Pasta- we recommend using penne
● 2 tbsp olive oil
● 4 cloves of garlic, minced
● 1 bell pepper, cut into strips
● 450g asparagus, trimmed and halved
● 60ml water
● 200g tomatoes, cut into bite-sized pieces
● 5g fresh basil, chopped
● 1/4 tsp cayenne pepper
● 115g vegan cheese, grated
Cook the pasta, then set aside.
Heat a tablespoon of oil over medium-high heat. Cook the garlic and pepper for 3 minutes until soft. Put them on a plate and set them aside.
Put another tablespoon of oil in the pan, then cook the tomatoes for a couple of minutes. Add the basil, stir, and cook for another 30 seconds. Take out the tomatoes and put them on the plate with the garlic and pepper.
Put the asparagus and water in the pan, cover and cook for 5 minutes until the veg is tender.
Add the pasta to the pan, season, then add the cooked veg and cheese. Stir, heat for 2 minutes, then serve.
To store: Once the pasta has cooled down, put it in an airtight container and keep it in the fridge for up to 3 days.