This is what we want for dinner tonight!

Treat your family or friends to this delicious (and easy!) pasta dish. 

Bacon & Blue Cheese Fusilli Pasta with Roasted Baby Tomatoes

(Serves 4 -6) 

Shopping List

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)

Olive Oil

Balsamic Vinegar

Brown Treacle Sugar

Salt

Black Pepper

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.

Tips

• 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.