Detox Pasta

Serves 4


  • 1 bunch asparagus, trimmed

  • 3 tbsp olive oil

  • 1 packet gluten-free pasta

  • 6 sundried tomatoes, cut in strips

  • 1 can of artichoke hearts, drained and halved

  • 20 kalamata olives

  • 3 roasted red peppers, cut in strips

  • Fresh basil or parsley, coarsely chopped


  1. Lightly steam the asparagus tips for 4-5 minutes, then chop into bite-sized pieces and set aside.

  2. Next, bring a large pan of water to the boil and cook the pasta until al dente (this usually takes 7-8 minutes but check the packet for the exact cooking time).

  3. While the pasta is cooking, chop the artichoke hearts, roasted red peppers, and sundried tomatoes into bite-sized chunks, and mix with the olives and asparagus.

  4. When the pasta is cooked drain it and transfers to a serving bowl. Add the olive oil and stir well to completely coat it.

  5. Add the chopped vegetables and optional tuna/sardines and toss

  6. Top it with fresh basil or parsley.

What are the benefits of this dish?