Bow vegetables pasta in vegetable sauce with chili flakes

Google: “Did you know that including vegetables in your diet is probably the easiest way to stay healthy and nourished? They take care of your digestive, excretory, and skeletal system, as well as blood pressure levels. It’s strongly suggested having fresh, green vegetables on a regular basis is far better than going for supplementary tablets to get the wholesome nutrition that you need.”

Green vegetables “such as broccoli, kiwis, cabbage, kale, Brussel sprouts, green bell peppers, collards, romaine, and spinach are mainly rich in vitamin C.” Today, I thought of making pesto and I don’t have basil, and pine nuts but have leftovers asparagus, green capsicum, cucumber, green capers, jalapeno, bow pasta and vegetable stock. Best use it before it turns rot.

For some colouring in my bowl, I have added red capsicum and chili flakes. I just love using microwave to cook my pasta. I know it takes longer time than cooking in the pot. It’s multi-tasking skill without having to observe the pot so that the water don’t spill out and it’s a great reminder that you have something in the microwave as the microwave will beep when it’s finished cooking. This is a simple vegetable sauce pasta, no mess in the kitchen. My pasta has vegetables that is healthy, comforting, and delicious. Let’s cook for one!!!


130 g bow pasta
3 stalks asparagus, cut into bite size
1 medium green capsicum, divide
1/2 small red capsicum, cut into bite size
1/4 piece of cucumber, cut into bite size
10 jalapeno slices
2 Tsp garlic minced
1 Tsp green capers
1/2 c vegetable stock, divide, extra if you want more sauce
chili flakes


Place asparagus, salted water and pasta in microwave, cook asparagus for about 6-8 minutes until tender. Remove from microwave and let it cool for about 5 minutes. Continue cooking pasta for about 20-25 minutes until al dente. Drain and set aside.

Put all ingredients into Nutri bullet blender when asparagus had cool down except bow pasta, red capsicum, chili flakes and garlic minced with 1/4 c stock and blend until smooth. Heat a saucepan over high heat and add oil. Cook garlic for about 1 minute until fragrant, then add remaining stock and bring to the boil.

Now add pureed vegetables into saucepan and boil for about 2-3 minutes, add seasoning to taste. Now add in pasta and mix well to coat and warmed up pasta. Add red capsicum, toss around for 30 seconds and checking seasoning. Spoon onto bowl and sprinkles chili flakes over it. Serve immediately with a glass of white wine. Enjoy eating healthy.

Note: You may omit jalapeno and green capers. You can use spinach or Brussel sprouts. You may want more sauce so add more vegetable stock. You can use any shapes of pasta. You can add pesto sauce.