- 200g pasta
• 2 red peppers, chopped
• 12 cherry tomatoes, halved
• 2 cloves of garlic
• 2 tbsp olive oil
• 100g cream cheese
• 1 ladle of the pasta water (40ml)
• 2 handfuls of watercress
• Salt & pepper to taste
Method
- Cook the pasta according to packet instructions
- Roast your peppers, tomato and garlic in 1 tbsp of olive oil
- Once the veggies have roasted, transfer 3/4 of them to the blender along with the cream cheese, remaining olive oil and reserved pasta water
- Blend then stir in to the pasta along with the watercress and remaining roasted veggies
- Season with salt and pepper to taste!
