Roasted tomato asparagus pasta

Asparagus is one of my favourite vegetables. Delicious as it is it's best eaten in season.

British asparagus season falls in late spring/early summer. This roasted tomato asparagus pasta dish is the perfect way to enjoy homegrown asparagus.

It's a really simple recipe and involves just throwing a few things in a roasting tin, cooking some pasta and then mixing it all together.

Which suits me on a hot day when I don't want to spend ages in the kitchen.

Serving suggestions

• Pine nuts add a lovely savoury kick. If you don't have any you could add toasted pumpkin or sunflower seeds instead.
• A large green salad on the side goes well.
• Vegan parmesan cheese is delicious sprinkled on top.

Portion size

A quick note about pasta portions.

I have gone for a 75g serving per person here but do increase or decrease this depending on your personal preference.

Ingredients

To make this recipe you will need:

• 200g asparagus
• 200g cherry tomatoes
• 2 cloves garlic
• 1-2 tablespoons olive oil
• Small handful flat leaf parsley
• Small handful pine nuts
• 150g dried pasta
• Salt and pepper

How to make roasted tomato asparagus pasta

This is a very easy recipe to make. It's as simple as chucking everything in a roasting tin and letting the oven do the hard work while you boil some pasta and toast some pine nuts.

While the pine nuts aren't essential I really do recommend that you include them as they add a lovely crunchy element to this tomato asparagus pasta dish.

Read more about how to cook asparagus.

If you have made this recipe and loved it please consider leaving a comment and rating below.

Roasted tomato and asparagus pasta

This amazing roasted tomato and asparagus pasta is the perfect spring and summer lunch or dinner. Perfectly seasonal and suitable for vegetarians and vegans.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine International

Servings 2

Calories 383 kcal

Ingredients

 

MetricUS customary

 

1x2x3x

• 200 g asparagus
• 200 g cherry tomatoes
• 2 cloves garlic crushed
• 1-2 tablespoons olive oil
• Small handful fresh parsley finely chopped
• Small handful pine nuts
• 150 g dried pasta
• Salt and pepper to taste

Instructions

 

• Preheat the oven to 200°C (fan)/220°C/gas mark 7.
• Cut the thick ends of the asparagus off and discard.
• Place 200g asparagus, 200g tomatoes, 2 cloves of crushed garlic and 1-2 tablespoons of olive oil in an ovenproof dish and roast for 15-20 minutes until tender. Stir once.
• Meanwhile bring a large pan of salted water to the boil and add 150g pasta. Cook until al dente, following the packed instructions for cooking time.
• When the pasta is almost done lightly toast the pine nuts in a small frying pan. 
• Mix the pasta with the sauce, add some chopped parsley, season with salt and pepper, sprinkle over the pine nuts and serve immediately.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 383kcalCarbohydrates: 65gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 18mgPotassium: 599mgFiber: 5gSugar: 6gVitamin A: 1245IUVitamin C: 29mgCalcium: 56mgIron: 4mg

Keyword tomato asparagus pasta

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Or you might like this summer couscous, broad bean and asparagus salad or watercress, radish and asparagus salad.

This tomato curry is another delicious way to use up fresh tomatoes.

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