Easy tomato pasta with asparagus
This vegan easy tomato pasta with asparagus is on the table within 15 minutes. You can use gluten-free pasta if needed and serve it with Parmesan for a vegetarian version. You can add a carrot or half a bell pepper to the sauce (finely chopped) if you want the sauce to taste a bit sweeter.
Ingredients
Method
- Put the pasta in a pan of boiling water and cook it following the instructions on the packaging. Cut the asparagus into 3 cm pieces and add these to the pasta for the last 3 minutes of cooking. Drain the pasta and asparagus, then keep them warm in the pan. (Use some of the cooking water for the tomato sauce!)
- Meanwhile, finely chop the onion, garlic and celery. Heat the oil in a frying pan and gently sauté the chopped vegetables for about 5 minutes.
- Chop the tomatoes (and bell pepper/carrot, if used), then add them to the pan with the capers and a drop of cooking water. Season to taste, put a lid on and cook until the tomatoes have softened, then transfer everything into a blender, add the fresh herbs & sundried tomatoes, then blitz until you get a thick sauce. Add some of the pasta’s cooking water if the sauce is too thick.
- Mix some sauce with the pasta and asparagus, then serve with chili flakes or freshly ground pepper. (Use any leftover sauce for other dishes!).