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One Pot Veggie Spring Pasta
- Total Time: 15 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
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- 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
Instructions
- Place oil into a medium saucepan on med/high heat and add capers, garlic, and onion. Sautè for 2 mins.
- Add raw pasta to the saucepan. Then pour in the stock and tinned tomatoes. Bring to the boil, stirring regularly.
- After 5 mins, add the asparagus and cherry tomatoes and stir regularly for 5 mins or until most of the liquid has evaporated.
- Serve with fresh basil leaves and shaved parmesan.
Notes
- 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
