recipes straight to your inbox. One Pot Summer Vegetable Pasta
One Pot Summer Vegetable Pasta
One pot summer vegetable pasta – helllo! filled with farmers market tomatoes, asparagus, spinach and more mixed with tomato paste, lemons and zest, sherry vinegar and topped with basil. the key: cooking the pasta in almondmilk instead of water – more flavor, more creaminess. have your pasta warm or serve cold!
Saying goodbye to summer and hello to fall with this one!
Ingredients
- 1 lb pasta of your choice
- 2 cups almondmilk
- 1 cup assorted tomatoes
- 1 cup asparagus
- 1 cup spinach
- 1 tablespoon tomato paste
- 1 tsp sherry vinegar
- 1 ⁄2 tsp red pepper flakes
- Salt and pepper to taste
- Juice of 1 lemon
- 1 ⁄2 lemon zest
- Basil to garnish
Instructions
- In a deep pot, add your almondmilk in on low. Add your pasta in the pot with almondmilk and stir on medium-high heat until all the liquid is absorbed. Add in your tomato paste and vinegar. Stir.
- Next, mix your tomatoes, asparagus, spinach, red pepper flakes, salt, pepper, lemon zest and lemon juice. Mix until everything is combined and the pasta is cooked throughout and there is no more liquid. Adjust to taste with more salt, pepper or lemon. Serve and top with basil!
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Am not ready to let go summer but at the same time can’t wait for soup season and hearty pasta meal.
I’m soo with you!!!
Are you supposed to start with cooked or uncooked pasta first?
Hi Andrea! You’ll be cooking the uncooked pasta in the almondmilk. Gets super creamy this way and helps with the base for the sauce!