Ellen Sheen

Ellen Sheen

Posted April 18, 2010

Published in Food

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Sun Dried Tomato and Roasted Asparagus Pasta

Read More: asparagus, basil, pasta, sun dried tomato, vegan, vegan meals

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This pasta is super easy and really tasty. It's one of our favorite quick meals because we frequently have all the ingredients and it doesn't take very long to make. It's also a huge favorite with my non veg friends and family. My brother, steadfast meat eater, loves this recipe!

Bunch asparagus
1 jar sun dried tomatoes (SDT) (Note: get the julienned version and save yourself some trouble)
Oil for cooking - I use the oil in the jar of SDT because it works and I don't have to waste it
2 leeks, just the white part cut down the middle and chopped; so you have half circles (in the original version I used a sweet white onion, chopped)
3 cloves garlic
1 package Tofutti sun dried tomato italian 'sausage', sliced into rounds (really high in protein!)
Linguini pasta (this version is made with linguini. In the original version I used farfalle, the big kind. Last night we decided that we kind of like it with the linguini, but either way is good!)
Salt and pepper to taste
About 1/2 cup fresh basil, julienned (this will go in your dish and on top and in my mind there is no such thing as too much fresh basil!)

Preheat your oven to 375 and put a pot of salted water on the stove to boil. Once boiling, add your pasta and cook until al dente, or however you like your pasta. The oven is for your asparagus (see below).

Wash the asparagus and cut the bottom 2 (or so) inches off and throw away. Cut the rest of it on the diagonal. I usually get two or three cuts from each piece, or three or four 'spears' from each long piece It kind of depends on your asparagus. A good rule of thumb: you want your pieces to be substantial so when in doubt, cut bigger. Once cut, arrange on a baking tray, drizzle with some of the oil from your jar of SDT and add a little salt and pepper to the top. Roast them in the oven until barely tender. You don't want to over cook because you're going to add them to the mix and you don't want them to fall apart. All you over-roasters: refrain! :)

While asparagus is roasting, sautee the leeks and garlic in a little more oil from the jar of SDT. Cook until tender. Once tender, add the sun dried tomatoes and continue to sautee on medium low heat.

On basil: take the washed leaves and stack like-size leaves on top of each other, about four or five at at time. Roll them all up on top of each other and slice. Voila! perfect little julienned pieces of basil!

When your pasta is done, drain and set aside for use in a minute.

After cooking SDT with leek/garlic mix for about 3-5 min, add your sliced 'sausage' and roasted asparagus, jack up the heat just a tad to med/high heat and cook for about another 5 minutes. Eyeball it. Keep in mind, the 'sausage' is not raw so you don't have to worry about 'cooking' it necessarily.

Once everything is mixed and cooking, add the cooked pasta and fresh basil, turn down the heat again and mix well. Here is where you will want to add salt and pepper.

A result of learning how to cook from my mother (a great thing, not a bad thing) is that a lot of meals end up salt-less and pepper-less until the end. We feel it gives you more control on the flavor. I find with this dish that you will need to add some salt, to bring out the flavors and some pepper because it's peppy. Just work with it... add some, taste, repeat.

We use bowls a lot but you can use plates; whatever tickles your fancy. Start with the pasta. I found with the linguini it was quite easy to get it out of the pan first. Then make sure you get a lot of the goodies to go with. To finish the dish, top with a bit more fresh basil, serve and enjoy!

Visit my blog for more interesting recipes: