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roasted tomato and asparagus pasta

Roasted tomato and asparagus pasta

It's British asparagus season! I couldn't be happier. To celebrate I made this amazing roasted tomato and asparagus pasta dish. It's the perfect spring and summer lunch or dinner. Suitable for vegetarians and vegans.
Course Main Course
Cuisine International
Keyword tomato asparagus pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2


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


  • Preheat the oven to 200°C (fan)/220°C/gas mark 7.
  • Cut the thick ends of the asparagus off and discard.
  • Place the asparagus, tomatoes, garlic and 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 the 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, season with salt and pepper, sprinkle over the pine nuts and serve immediately.