Vegan Veggie Pasta

This is SO easy! The family will love it. You can make it in bulk and eat it as a pasta salad the next day. Or if you have meat eaters in the family, just add some shredded chicken!

Serving size: 4


  • 4 cups dry pasta

  • 8 Asparagus Spears

  • 1 small jar of Sun-dried Tomatoes in Olive Oil

  • 2 cups Baby Spinach

  • 2 tbsps Garlic

  • 4 Shallots

  • 5 Fresh Basil Leaves

  • 1/4 Olive Oil

  • Salt and Pepper to taste


  1. Cook pasta as per directions on the box

  2. Whilst pasta is cooking, heat 1 tbsp of olive oil in a pan.

  3. Chop shallots finely and add to hot olive oil in the pan.

  4. Chop asparagus spears about an inch long. When shallots are soft, add the asparagus to the pan.

  5. Chop the sun-dried tomatoes into bite sized pieces, but keep the oil from the jar.

  6. Add the sun-dried tomatoes and garlic to the pan with the shallots and asparagus.

  7. NOTE: DO NOT over cook the asparagus. They should be firm and crunchy.

  8. Add the baby spinach to the pan when asparagus is about 2 minutes from being done.

  9. Drain pasta and add to a large bowl. Pour the contents from the pan into the pasta and toss everything together. Add the oil from the sun-dried tomato jar to the meal and toss through. If you need more olive oil, put that in.

  10. Chop the fresh basil leaves and toss them through at the end so the aroma and flavor is fresh.

  11. Use the salt and pepper to taste.

You can eat this hot immediately or store and eat cold for the next few days. I prefer it hot.

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