Recipe

Roasted Asparagus And Tomato Pasta Recipe

Add Step-by-Step Photos	Julialynn / All my dishes 2 years, 3 months ago This is an adapted version of a recipe I got from Vegan Planet. It's simple and the roasting makes the vegetables incredibly delicious. Prep:5m Cook:30m Servings:6	Julialynn
	vegetarian roasted tomato asparagus pasta easy vegan

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Ingredients

12 oz asparagus, chopped to 1-2 inch lengths (just make sure to keep the size consistent!)

1 pint of of cherry tomatoes

3 large cloves of garlic, coarsely chopped

1/3 c. pine nuts

1 pound whole wheat pasta

1/2 c. sun-dried tomatoes, drained from the oil and sliced thinly

1-2 T. tomato paste

coarse sea salt and freshly ground pepper, to taste

extra virgin olive oil

a handful of chopped fresh parsley

Directions

Preheat the oven to 425 degrees.

On a cookie sheet, pour roughly 1-2 T of EVOO, and a t each of salt and pepper (or to your own taste). Drop the chopped asparagus on top, and get it all covered in the EVOO/salt/pepper mixture.

Get out a small casserole dish and do the same for the (whole) cherry tomatoes and roughly chopped garlic.

6-8 minutes should be sufficient for the asparagus, keep the tomatoes in the oven for 20-30, depending on your taste. When you take the tomato-garlic mixture out, the tomatoes should look shriveled but bright red, and it should be soupy looking. The asparagus should be a little brown and very tender.

While the vegetables are roasting, boil a large pasta pot full of water with a good pinch of salt and a splash of EVOO to keep the pasta from sticking. Follow the directions on the package for al dente pasta. Drain it, put it back in the pot, and add a T or 2 of EVOO, and the sun-dried tomatoes. Do not put it back on the stove until everything else is ready, but turn the burner down to low.

If your pine nuts are raw (which they usually are), toast them lightly on the stove. I like to use a cast iron skillet for this purpose.

When everything is done cooking, throw it all into the pot with the pasta. Add 1 or 2 T of tomato paste for a nice concentrated tomatoey flavor. Throw in the parsley, and salt and pepper to your taste. Let it all marinade together for approx. 5 minutes (this is why it's especially important NOT to overcook your pasta!).

Serve with a big glass of red wine and enjoy.

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Comments

trigger 1 year, 9 months ago said:
An interesting way to make this, I love the different tomatoes used each way of preparing them adds a new dimension to the dish.

Michael

ladybugw 7 months ago said:
I really enjoyed this dish. Next time, I'll add some spicy chili paste to really kick up the heat.

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