Asparagus and tomato pasta

Ingredients for 5 servings:

• 350 g tagliatelle
• 400 g asparagus, green
• 250 g cherry tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• 200 ml vegetable stock
• 300 ml Cremefine
• 2 tbsp cream cheese
• 2 tbsp lemon juice
• e.g. Gorgonzola
• salt and pepper
• nutmeg
• Sugar
• oil
• 1 tbsp tomato paste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian

Wash the asparagus, trim off about 1 cm of the ends, and cut the asparagus stalks into 3-4 cm long pieces. Halve the tomatoes. Heat a little oil in a pan, fry the asparagus and tomatoes, remove from the pan, and set aside. Cook the tagliatelle in salted water according to the package instructions until al dente, drain, and also set aside. Finely chop the garlic and onion. Add a little oil to the pan and heat over medium heat. Add the onions and garlic and sauté until translucent. Add the tomato paste and fry. Deglaze with the Cremefine sauce and vegetable stock. Add the lemon juice, cream cheese, and Gorgonzola, if desired. Season with salt, pepper, and nutmeg. Add a pinch of sugar. Add the pasta, asparagus, and tomatoes, heat thoroughly, and serve immediately.