Pasta With Creamy Tomato and Asparagus

Name: Pasta With Creamy Tomato and Asparagus
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 8 ounces pasta; 500 g tomatoes (skinned and chopped); 500 g asparagus (trimmed); 1 onion (peeled and chopped); 2 garlic cloves (minced); low-fat cooking spray; 50 ml white wine; 175 ml vegetable stock; 1 tablespoon oregano (finely chopped); 1 tablespoon basil (finely chopped); black pepper; 4 tablespoons cream (or vegan cream); 50 g breadcrumbs; 40 g pine nuts; 2 tablespoons vegan parmesan cheese; 1 tablespoon dried parsley

Submitted by cakeinmyface

"From Linda Majzlik a vegan taste of Italy: can be made vegan or vegetarian."

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Ready In:: 1hr
Ingredients:: 16
Serves:: 4

ingredients

8 ounces pasta
500 g tomatoes (skinned and chopped)
500 g asparagus (trimmed)
1 onion (peeled and chopped)
2 garlic cloves (minced)
low-fat cooking spray
50 ml white wine
175 ml vegetable stock
1 tablespoon oregano (finely chopped)
1 tablespoon basil (finely chopped)
black pepper
4 tablespoons cream (or vegan cream)
Topping
50 g breadcrumbs
40 g pine nuts
2 tablespoons vegan parmesan cheese
1 tablespoon dried parsley

directions

Fry the onion and garlic in low fat cooking spray until soft add the tomatoes wine stock oregano and basil and season with black pepper. Stir well and bring to the boil. Cover and simmer for 10 minutes. Allow to cool slightly and blend until smooth.
Cook the pasta according to packet instructions until al dente, drain and add to sauce pour into a shallow baking dish.
Mix the topping ingredients and spoon evenly over the top. Cover with foil and bake in a preheated over at gas mark 4 for 25 minutes. Remove foil and continue to cook for a further 5 minutes until golden.