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One Pot Veggie Spring Pasta

  • Total Time: 15 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


Units Scale
  • 2 tbsp extra virgin olive oil
  • 1/4 cup capers
  • 1 large clove garlic, crushed
  • 1 red onion, finely chopped
  • 400 g penne pasta
  • 600 ml vegetable stock
  • 400 g tin diced tomato
  • 200 g cherry tomatoes, cut in halves
  • 1 bunch asparagus, sliced into bite quarters
  • 30 g parmesan cheese, shaved
  • 1/2 cup fresh basil leaves


  1. Place oil into a medium saucepan on med/high heat and add capers, garlic, and onion. Sautè for 2 mins.
  2. Add raw pasta to the saucepan. Then pour in the stock and tinned tomatoes. Bring to the boil, stirring regularly.
  3. After 5 mins, add the asparagus and cherry tomatoes and stir regularly for 5 mins or until most of the liquid has evaporated.
  4. Serve with fresh basil leaves and shaved parmesan.


  • This simple pasta dish will be ready in no time – with minimal washing up or prep. How lovely! While some pasta can become a heavy meal, I really love how light and fresh this recipe leaves you feeling.  The raw pasta cooks in the same saucepan as the sauce. How smart! How wonderful! Enjoy my fellow foodies!
  • Gluten-free option: Use gluten-free pasta.
  • Dairy-free or vegan option: Use dairy-free cheese or skip the parmesan. Hemp seed sprinkle can sometimes be a good flavour swap for parmesan.
  • When you’re pregnant, it’s recommended that food is best eaten fresh. If storing, keep in an air-tight container in the fridge, reheat to piping and eat within 24 hours of preparing. Parmesan is safe to eat in pregnancy – check the use-by date and ensure it’s pasteurised.
  • This recipe is freezer-friendly. Freeze without the parmesan and basil as these are best added fresh before eating.
  • Prep Time: 5 mins
  • Cook Time: 10 mins

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