Vegan asparagus (and brussel sprouts) pasta

Instructions

1. Place large pot of water on the hob and heat it up to boiling for the pasta and salt it
2. Remove the outer leaves of the brussels sprouts and cut in half
3. Cut of woody stems off the asparagus, wash and cut into bite sized pieces
4. Add the pasta to the salted boiling water and cook for around one minute less than the package directions (if you like your pasta al dente) – you will add the pasta to the veggie mix and it will continue to cook in the sauce
5. Cut onion into pieces and mince garlic
6. In a large pan, heat the olive oil and add the onion
7. After the onion becomes translucent add the garlic, asparagus and the brussel sprouts
8. Cook until Brussel sprouts and asparagus get some colour (but are not burnt)
9. Add the soya cream and some of the broth (no water needed just sprinkle some over the veggies – it will give it great flavour and it will desolve in the soya cream) and let it simmer on medium heat
10. Drain the pasta when cooked and add pour over the veggie sauce. Let simmer for another 2-3 min.
11. Dish up and serve immediately