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Rotini with Asparagus and Red Sauce

Vegan - Vegetarian Recipe Book
How Mary and Frank and Friends Eat

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Rotini with Asparagus and Red Sauce


Rotini with Asparagus and Red Sauce 2-1/2 lbs. Asparagus, cut fresh or frozen
1-1/2 lbs. Onions
1 lb. Carrots
1 lb. Rotini, whole grain pasta
1 - 28-oz. can Crushed Tomatoes
1 - 6-oz. can Tomato Paste
2 tbsp. Oregano, dried leaves
1/2 tsp. Fennel Seeds
Cayenne Pepper or Hot Sauce, to taste
(To enlarge the photo of the rotini with asparagus and red sauce, click on the photo or link)
Rotini with Asparagus and Red Sauce


We usually prepare this recipe by cooking the veggies in a large covered dish in our microwave oven and by cooking the pasta in a pot on the stovetop; however, the veggies can also be steamed in a pot on the stove top, or stir-fried in a little water in a wok. Cooking in a wok, also makes it easier to combine all the ingredients together.  This recipe will make 6-8 servings.

Begin by washing and cleaning the fresh veggies.

Place the pasta pot and water on the stovetop, and bring to a boil on high heat.

While the water is heating, dice the onions, thinly slice the carrots, and place in the cooking vessel along with the cut asparagus, oregano, fennel seeds, and hot pepper, and cook until the onions begin to get semi-translucent.

When the pasta water begins to boil, add the pasta and cook until it reaches the desired tenderness.

Combine the cooked pasta and veggies with the crushed tomatoes and tomato paste and mix well, and simmer together for about 5-10 minutes to heat the sauce and blend the flavors.

Serve with a large tossed salad and enjoy.

Ingredients Information



Fennel Seeds

Onions, Yellow

Oregano, Dried

Pasta, Rotini, Whole Wheat

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Tomatoes, Crushed

Tomato Paste

Utensils and Equipment Information

Dish, Ceramic Baking


Measuring Spoons

Pasta Pot

Peeler, Vegetable

Pot, Large Stainless Steel

Spoon, Large Mixing

Wok, Stainless Steel