Baby tomato and asparagus pasta

Name: Baby tomato and asparagus pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 150 g pasta shells; 5 ml canola oil or olive oil; 1/2 onion finely chopped; 250 ml sugar; 500 ml cherry tomatoes halved; 3 ml dried thyme; sea salt and freshly ground black pepper; 1 x 410 g asparagus tinned; 10 ml cornflour mixed with water; 60 ml cream reduced fat

4 servings Prep: 5 mins, Cooking: 20 mins

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A quick, creamy dish for Meat-free Monday.

By August 23 2012

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Ingredients (10)

150 g	pasta — shells
5 ml	canola oil — or olive oil
1/2	onion — finely chopped
250 ml	sugar
500 ml	cherry tomatoes — halved
3 ml	dried thyme
	sea salt and freshly ground black pepper
1 x 410 g	asparagus — tinned
10 ml	cornflour — mixed with water
60 ml	cream — reduced fat

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Method:

Cook pasta in lightly salted water until just tender. Drain well.

In a large non-stick frying pan, heat the oil until hot over medium heat. Add the onion and and cook until softened.

Add the snap peas and cook gently for 1 minute. Add the tomatoes, thyme, a pinch of salt and pepper.

Increase the heat and cook on high until the tomatoes are soft. Add asparagus and its water and bring to the boil. Add the cornflour mixture and cook, stirring until the sauce thickens.

Stir in the cream until well blended. Toss the sauce and the hot pasta together and serve.