Instructions

• Cook the pasta according to instructions on the packaging. During the final 5 minutes of cooking time, add the peas and asparagus to cook with the pasta. Once cooked, drain off the water.
• While the pasta is cooking, heat the olive oil in a medium sized pot over a medium heat. Add the cherry tomatoes and cook until the skins become golden, then add the minced garlic and cook for a further 2-3 minutes.
• Next add the coconut sugar, balsamic vinegar, water, salt and baking soda. Mix to combine and simmer for 2 minutes.
• Dissolve the cornstarch in a little water and add to the pot. Continue cooking until the sauce thickens, and bring to a boil for 1 minute. Then turn off heat and stir in half of the spinach.
• Add the pasta, asparagus and peas to the tomato sauce, along with the remaining spinach and basil and stir to combine.