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Asparagus Pasta with Pine Nuts and Sun Dried Tomatoes (vegan)

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This recipe for Asparagus Pasta with Roasted Pine Nuts and Sun Dried Tomatoes popped into my head and I knew it would be a keeper.

Sometimes I crave a certain food. Actually I quite often crave certain foods. Add to that the availability of fresh ingredients and well I sometimes HAVE to have certain meals. As I was wondering around the grocery store {that sounds so much more romantic than the truth which was that I  running through the isles grabbing everything on my list as quick as I could} I came across a deal on one of my favorite veggies, asparagus! I grabbed 2 big bundles and started thinking of what I was going to make with them.

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It didn't take me long to decide on this pasta dish! I started by roasting the asparagus in some olive oil and Himalayan Salt. I like to use the olive oil spray and then coat both the tray and then the asparagus too. Then I grind some salt on it and roast it. I like mine cooked as long as I can until it's just about to get burnt. So good!

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I'm not the only one in my family that likes asparagus so only one bundle even made it into the pasta. The other bundle was snacked on while we cooked the pasta. Just being honest. Thank goodness I bought two bunches.

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This pasta is the easiest pasta ever to make and it packs in so much flavor. They all melt together so well complementing each other perfectly. It's also vegan. Yes, a rich yet light pasta that is vegan. Hug me.

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Here are the ingredients.

  • Pasta- I like using more unique shapes because they tend to soak up the flavor, but any pasta will do.
  • Asparagus- Get more than you think you will need so you can snack on it.
  • Jar of oil packed sun dried tomatoes. The oil will form the sauce. I use a jar that is a little bigger than baby food jar.
  • 1 cup of Pine Nuts- dry toasted is what I used and then I toasted them more at home.
  • salt and pepper to taste

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Directions

  1. Cook the pasta according to the directions on the package.
  2. Add your pine nuts to a saute pan with no oil and cook them over med-high heat constantly stirring them. As soon as they start to smell all toasty they are done.
  3. Chop asparagus into bite sized pieces.
  4. Mix tomatoes with pasta, asparagus and pine nuts and then season to taste with salt and pepper.
  5. Enjoy

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It really doesn't get any easier than this. It's the perfect meal for a late spring day or any day for that matter. I made this for a recent dinner party and a lunch for one. I really like it!

What's your favorite veggie?

Tags : vegan
Heather
Heather Delaney Reese is a Lifestyle and Family Travel Writer currently on the road with her family 150 days a year sharing exceptional family memory making moments and life's everyday fun times. She is a big proponent of encouraging others to join her journey and become a professional blogger to make money at home so that they too can spend more time with their families.

16 Comments

    1. Stacy you will love it! The pine nuts gave it some depth and meaty-ness :-) I’ve made it multiple times this week. So easy and so good! Let me know what you think if you make it!

  1. Looks delish! I’m pinning and adding to my grocery list for next week. I’m always looking for ways to serve asparagus as it’s my favorite green veggie!

  2. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a very special Mothers Day weekend and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  3. Hi! I was planning to make this for dinner tonight and was wondering what size jar of tomatoes do you use and do I dump the while jar into the mix? Is a small bag of pine nuts sufficient? Any feedback would be wonderful!

    1. Great questions! I updates the ingredients… for the pine nuts, 1 cup would be more than enough so a small bag should work. The jar size that I use is a bit bigger than a jar of baby food. Enjoy!

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