4 years ago

Simple Asparagus Rigatoni
[Vegan]

PP By: Planted and Picked

Author Bio

Sandra and Scott spend a lot of time and energy building plant-based staple meals that... Read More

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A vibrant bowl of Simple Asparagus Rigatoni, featuring al dente pasta, bright green asparagus pieces, halved red cherry tomatoes, and fresh basil, ready to be served.

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Simple Asparagus Rigatoni [Vegan]

Dairy Free

Vegan

This Simple Asparagus Rigatoni dish is perfect for a weeknight meal. You can have this dish cooked and on the table in half an hour and it has loads of flavour. Springtime in a bowl!

Ingredients You Need for Simple Asparagus Rigatoni [Vegan]

1 1/4 cups (350g) Rigatoni Pasta (or any shape)
2 tablespoons (30 ml) olive oil
1 large red onion, sliced (150g)
3 large garlic cloves, chopped (15g)
1 teaspoon sea salt (5 ml)
1 tablespoon Italian seasoning (15 ml)
1/2 lb chopped asparagus (225 g)
1 pint grape or cherry tomatoes (290 g)
1/2 cup vegetable broth (120 ml)
1/4 cup balsamic vinegar (60 ml)
1/2 cup chopped basil (optional) (120 ml)
vegan parmesan (optional) Homemade is best

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How to Prepare Simple Asparagus Rigatoni [Vegan]

Place a large pot of water with 2 tablespoons sea salt on stove to bring to a boil to cook pasta.
While the water is heating up, prep the vegetables.
Peel a large red onion and slice in half. Slice each half into strips.
Peel and chop garlic.
Chop the ends off the asparagus and cut each spear into bite sized pieces (about the same length as the Rigatoni).
Chop grape tomatoes in half.
Cook the pasta according to the package directions (about 10 minutes for Rigatoni). Drain but don't rinse.
While the pasta is cooking, heat a large skillet on medium heat with the olive oil. Add the onions, garlic, sea salt, italian seasoning and crushed red chilis. Sauté, stirring often, for about 5 minutes.
Add the veg broth and about 1/4 cup of the pasta water (or extra veg broth) to the pan. Add the asparagus and tomatoes. Stir and cover. Cook for about 5 minutes. The asparagus should be cooked but still have some crunch.
Add the drained pasta and balsamic vinegar to the vegetables and stir to combine.
You can top this pasta with fresh herbs such as parsley or basil and also some vegan parmesan if you have some handy.