Vegan asparagus pasta dish

Ingredients for 2 servings:

• 1 bunch of green asparagus
• 2 handfuls of cherry tomatoes
• 150 g pasta
• 1 cup soy cream (Soy Cream Cuisine)
• 1 onion(s)
• some garlic
• some salt and pepper
• 100 ml vegetable stock
• e.g. sugar or maple syrup
• olive oil
• e.g. basil

Instructions

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

Peel and dice the onion. Chop the garlic. Wash the asparagus, trimming off the bottom ends and cutting the rest into finger-width pieces. Wash and halve the cherry tomatoes. Cook the pasta according to the package instructions. Heat the vegetable stock. Briefly fry the garlic and onion in olive oil, optionally adding a little sugar or maple syrup to lightly caramelize. When the onions are slightly translucent, add the asparagus. After frying for about 5 minutes, pour the stock over the asparagus and simmer for another 5 minutes. Then add the soy cream, pasta, and cherry tomatoes to the asparagus and simmer everything together for another 5 minutes. Season with salt and pepper. I like to add some basil as well.