Pasta with Roasted Tomatoes & Cream Cheese

Serves 6-8

Time 40 minutes

Ingredients

2 x 250g packets chickpea pulse pasta

2 punnets of tomatoes

1 onion, diced

½ cup sun-dried tomatoes

¼ cup extra virgin olive oil 

3 garlic cloves, minced

1 tsp dried basil 

1 tsp dried oregano

250g cream cheese

2 cups of baby spinach torn 

Method

Preheat the oven to 200°C.

Into a baking tray pour the tomatoes, onions, sundried tomatoes, olive oil, garlic and dried herbs, add salt and pepper as desired. Ensure well combined. Dollop the cream cheese over the tomatoes. 

Bake for 30-35 minutes until tomatoes are blistered.

Meanwhile, cook the pasta as per packet instructions and drain (leave 2 tablespoons of the pasta water). Remove the tray from the oven and smash the tomatoes and cream cheese and mix.

Stir through the pasta and add pasta water if needed for consistency. Stir through the spinach and top with basil if desired.