Asparagus spaghetti (egg-free)

Ingredients

• 400 g Spagetti, without eggs
• 250 g Asparagus, raw, trimmed and cut into 2cm pieces
• 120 ml Heavy cream
• 80 g Parmesan, grated
• 2 tbsp Butter, unsalted
• 1/4 tsp Salt, fresh ground
• 1 pinch Black pepper, fresh ground

Method

1. Bring a large pot of salted water to a boil to cook the pasta. Melt the butter in a small sauce pan.
2. Meanwhile, place a large skillet over medium heat. Combine the coconut cream, and parmesan cheese in a small bowl.
3. Whisk to combine with a fork then stir in the butter.
4. When the water is boiling, add in the gluten-free tagliatelle then cook until al dente, per package's instructions.
5. Add in the asparagus.
6. Stir-fry until the asparagus are tender. Season with freshly ground black pepper.
7. Once the pasta is al dente, drain, reserving 115ml of the cooking water.
8. Dump the pasta immediately after draining into the asparagus mixture then toss to coat the pasta.
9. If you find the sauce too thick, you can add some of the reserved pasta water.
10. Serve immediately.