Pasta With Creamy Tomato And Asparagus - cooking recipe

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

Preparation

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.