Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup (240ml) of the pasta water before draining.

While the pasta is cooking, heat the olive oil in a large pan or pot over medium heat.

Add the chopped onion and sliced carrots. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. If using optional white wine, add it now and let it bubble and reduce for 1-2 minutes.

Add the asparagus pieces and halved cherry tomatoes to the pan. Cook for 3-4 minutes, until the asparagus is tender-crisp and the tomatoes just start to soften.

Pour in the cream and bring the mixture to a gentle simmer. Season with salt and pepper.

Add the drained pasta to the pan with the sauce and vegetables. Toss gently to combine.

If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Serve hot, garnished with fresh herbs and grated Parmesan cheese if using.