Creamy garlic and fresh veg pasta

Creamy garlic and fresh veg pasta for a super scorching summer evening, count me in! ☀️

Ingredients:
350g dried fusili
350ml lactose-free cream (I used Arla lactose free)
1/2 cup parmesan cheese, freshly shredded
1 clove garlic, chopped finely
70g butter (option to use olive oil if making dairy-free)
Mix of handfuls of asparagus, carrots (cut into matchsticks) and fresh cherry tomatoes!

In a second pot, on a low heat, pop your chopped garlic, cream and butter (if using butter), slowly adding the parmesan a little af a time to melt in and then leave to simmer until thickened to be alfredo-like. Once pasta and sauce are ready, combine altogether in one bowl and serve with cracked pepper on top. For the veg, bake the matchstick carrots at 180c fan for about 10 minutes and then add the asparagus onto the tray and bake for another 12-15 mins and just time it so it’s ready the same time as the pasta/sauce. Mix altogether with the fresh tomatoes and serve while pasta is hot!