There’s something about pasta with tomato sauce and asparagus that just goes together beautifully! If you haven’t tried brown rice pasta yet, consider trying it as an alternative to traditional pasta. It’s gluten-free and has a wonderful flavor and texture! Another ingredient that’s very versatile in plant-based meals is nutritional yeast. Its name may sound strange, but you can use it like Parmesan cheese and it’s especially great on Italian dishes! (It’s also high in B vitamins.) This pasta dish is super-simple, but very satisfying. While the veggies are roasting, cook your pasta and heat up your sauce, and you’re done! (Also, my local supermarket carries brown rice pasta and nutritional yeast, so they shouldn’t be too hard to find.)
Brown rice pasta (I likeTinkyada brand)
Tomato or marinara sauce
Herbs and spices
Nutritional yeast (optional – I like Red Star brand)
Trim tough ends off asparagus and chop into pieces.
De-seed and chop fresh tomatoes.
Toss asparagus and tomatoes in olive oil.
Add salt, pepper, garlic powder, onion powder and parsley flakes.
Bake at 375 for 30-40 minutes, tossing occasionally.
Cook pasta (if using brown rice pasta, rinse after cooking).
Heat tomato or marinara sauce.
Top pasta with marinara, and then roasted asparagus and tomatoes.
Sprinkle with nutritional yeast to for some added flavor.