Treat your family or friends to this delicious (and easy!) pasta dish.
Bacon & Blue Cheese Fusilli Pasta with Roasted Baby Tomatoes
(Serves 4 -6)
360g (about) Baby Rosa Tomatoes
300g Fusilli Pasta
125g Blue Cheese
125g Cream Cheese
200g Baby Spinach Leaves
125g Bacon Bits
1 cup Parmesan (grated)
Brown Treacle Sugar
How to make it
Heat oven to 180 degrees.
Wash Rosa Tomatoes - place in roasting pan.
Season tomatoes with salt and black pepper, sprinkle with half a hand full of brown treacle sugar, and drizzle with balsamic vinegar and olive oil.
Roast until they are sort of soft and slightly wrinkled and sauce starts to caramelize - toss every now and then.
Keep warm or reheat in your microwave once ready to serve.
In the meantime bring big pot of water to the boil - when bubbling add pasta and a shot of salt.
Cook until just tender - drain (if they stick together drizzle with olive oil and toss).
Fry bacon in nice big pan with a dash of olive oil or butter until just cooked.
Add crumbled blue cheese, cream cheese, spinach and half the parmesan to the fried bacon.
Heat slowly until blended - add pasta and toss gently.
Place the pasta mixture in oiled shallow dish, sprinkle with remaining parmesan, drizzle with a wee bit of olive oil and grill until the top browns slightly.
Open a bottle of red wine and serve your pasta with the yummy roasted tomatoes.
- For a vegetarian option, leave out the bacon.
- Use Penne instead of Fusilli.
- If you don't like blue cheese, use mozzarella chopped into little pieces (it does not melt as well).
- Use smooth Low Fat Cottage Cheese for a lighter option.
- Spinach us one of the healthiest ingredients around - so use as much as you like.