Asparagus spaghetti (vegan) (gluten free)

Ingredients

• 400 g Egg-free spaghetti, gluten free
• 250 g Asparagus, raw, trimmed and cut into 2cm pieces
• 120 ml Coconut cream, unsweetened
• 1/4 tsp Salt, fresh ground
• 1 pinch Black pepper, fresh ground
• 1 tbsp Olive oil

Method

1. Bring a large pot of salted water to a boil to cook the pasta.
2. Heat the olive oil in a saucepan. Add asparagus and stir-fry until tender, then add the salt, pepper and coconut cream.
3. When the water is boiling, add in the gluten-free tagliatelle then cook until al dente, per package's instructions.
4. Once the pasta is al dente, drain, reserving 115ml of the cooking water.
5. Dump the pasta immediately after draining into the asparagus mixture then toss to coat the pasta.
6. If you find the sauce too thick, you can add some of the reserved pasta water.
7. Serve immediately.