One Pot Summer Vegetable Pasta

Weeknight recipe on rotation.
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This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner. 


  • 1 lb pasta of your choice
  • 2 cups Unsweetened 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


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!