Ribbon pasta with green asparagus, cherry tomatoes and Parmesan sauce

Ingredients for 2 servings:

• 500 g asparagus, green
• some cherry tomatoes
• 150 g tagliatelle pasta
• 100 ml milk
• 100 ml vegetable stock
• 3 tbsp cream cheese, low-fat
• basil
• some thyme stalks
• 4 tbsp Parmesan, grated
• salt and pepper
• olive oil
• 1 onion(s) (bunch-)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the bottom half of the asparagus spears. Cut the asparagus into bite-sized pieces and cook in water until al dente. Cook the tagliatelle pasta until al dente. Slice the spring onions into rings and quarter the tomatoes. Heat olive oil in a pan and briefly fry the spring onions, tomatoes, and green asparagus. Deglaze with vegetable stock and milk. Stir in the cream cheese and Parmesan cheese. Tear the basil leaves into small pieces and add them to the sauce along with the thyme. Season with salt and pepper. Finally, fold in the tagliatelle pasta. Tip: The consistency of the sauce depends on the type of cream cheese. Thicken the sauce a little more to taste.