Snap peas in carrot "butter"

Finally, a winner. It's been an unimpressive last week, recipe-wise. This one, however, is quite good.

Mats:
1 onion, finely diced
2 tsp corn or canola oil
1/2c vegetable broth
1 tsp corn starch
2 Tb carrot puree (baby food works the best)
1/2 tsp salt
1/4 tsp pepper
1Tb white cooking wine
8 oz baby carrots, sliced lengthwise
3c sugar snap peas
1/2 box pasta. Not the twirly kind, something noodle-y like elbow macaroni

Cook pasta according to package directions and drain. 
In a small saucepan, heat the oil over medium heat.
Add onion, saute for 5 minutes or until onion begins to soften and turn translucent.
In a small bowl, whisk the vegetable broth, white wine and corn starch together. Add to the saucepan.
Bring just to a simmer, then add the carrot puree, salt and pepper. Whisk well, then remove from heat.
In a small pot, bring about 2 inches of water to a boil.
Add the baby carrots and boil for 1 minute.
Add the sugar snap peas, cover, and boil for 3 minutes.
Drain the veggies in a colander and blot with paper towels to remove all the moisture you can.
Toss the pasta, veggies and sauce in a serving bowl and serve.