8 ounces pasta |
500 g tomatoes (skinned and chopped) |
500 g asparagus (trimmed) |
1 onion (peeled and chopped) |
2 garlic cloves (minced) |
low-fat cooking spray |
50 ml white wine |
175 ml vegetable stock |
1 tablespoon oregano (finely chopped) |
1 tablespoon basil (finely chopped) |
black pepper |
4 tablespoons cream (or vegan cream) |
50 g breadcrumbs |
40 g pine nuts |
2 tablespoons vegan parmesan cheese |
1 tablespoon dried parsley |