Pasta with green asparagus and tomatoes

Ingredients for 4 servings:

• 600 g pasta of your choice
• 500 g asparagus, green
• 250 g cocktail tomatoes
• 400 ml coconut milk
• 1 ball of mozzarella
• 1 tbsp, leveled vegetable stock powder
• 4 cloves garlic
• 1 handful of basil leaves
• some olive oil
• some pepper
• 100 g Emmental cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Slightly spicy sauce with coconut milk

Wash the asparagus and tomatoes and cut into bite-sized pieces. Remove any woody ends from the asparagus, if necessary. Peel and slice the garlic, then heat a little olive oil in a stainless steel pan and sauté the asparagus and garlic until al dente. Add a little pepper, if desired. Then set the pan aside. In the meantime, cook the pasta in salted water according to the package instructions. Now chop the mozzarella and basil. Once the pasta is done, drain it and place it in a large ovenproof dish. Add the asparagus and garlic, along with the tomatoes, mozzarella, and basil. Heat the coconut milk in the pan in which you fried the asparagus and mix it with the vegetable stock. Pour the sauce over the pasta and sprinkle with some cheese. Place in the preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 10-15 minutes, so that the cheese melts slightly.