Boil pasta according to on-pack instructions until al dente then drain and set aside to cool.
Place asparagus in boiling water, return to the boil then simmer gently for 3-4 minutes until asparagus starts to soften. Remove from heat, drain and set aside.
Heat sunflower oil in a pan and fry the onion, garlic, chilli and mushrooms for 1 min.
Add the Knorr Vegetable Stock Pot and cook until stock pot has melted and vegetables are tender. Add the asparagus and the tomatoes .and cook for further 1 minute, stirring gently.
Set aside and allow to cool.
In a large bowl mix the pasta with the olive oil and lemon juice, add the spring onions and the cooked vegetables and mix in gently.
Serve sprinkled with the toasted cashews and the fresh thyme.
TIP: As a great idea try cooking with spinach and cauliflower vegan pasta