Creamy Roasted Tomato Pasta

Serves 2

Easily scaled up, and relatively quick to throw together. Speed things up and save energy by roasting the tomatoes beforehand (up to two days before and storing in the fridge until needed) when you’re using the oven for something else. Alternatively pop them in a small oven dish in the air fryer (200c for 12 minutes).

Ingredients:

250g cherry tomatoes, halved

Olive oil

Salt and pepper

Sprig of thyme (optional)

150-200g pasta cooked according to the instructions (gluten-free if required)

100g garlic and herb soft cheese (vegan if required)

Step 1: First roast the tomatoes. Spread them in an oven dish with a drizzle of olive oil, salt and pepper and the thyme, if using. Roast for 25-30 minutes at 180-200c. See the notes above about cooking them earlier/using an air fryer.

Step 2: Cook the pasta and once ready, drain, reserving a small amount of cooking water. Return to the hob on a low heat, add the tomatoes and soft cheese and stir until everything is coated and creamy and the tomatoes are warmed through. Add the reserved cooking water as needed to help achieve this. Serve immediately.