1) Heat the oil in a large frying pan over a medium-high heat. Cook the garlic until soft, about 1 minute. Add the strips of pepper and cook until they begin to soften, about 3 minutes. Add the mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. Stir in the flour and cook for 1 minute more.
2) Add the chicken stock, milk, salt and pepper and bring to the boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. Stir in the carrot strips.
3) Meanwhile, cook the pasta according to the directions on the packet. Drain, reserving 120ml of the pasta water. Toss the pasta with the vegetable mixture. Add a little of the reserved pasta water, if necessary, to loosen the mixture.
4) Serve garnished with Parmesan, parsley and basil.
Calories 480; Total Fat 11 g; (Sat Fat 3 g, Mono Fat 3 g, Poly Fat 0.5 g) ; Protein 22 g; Carb 76 g; Fiber 10 g; Cholesterol 10 mg; Sodium 610 mg
Excellent source of: Protein, Fibre, Vitamin A, Vitamin C, Vitamin K, Calcium, Potassium
Good source of: Riboflavin, Niacin, Vitamin B6, Iron, Manganese, Phosphorus, Selenium