- Yield: 4 Servings
- 6 large, very ripe tomatoes (about 600 g)
- 1 head of garlic, cloves separated but unpeeled
- 2 tbsp olive oil
- a few sprigs of thyme or ½ tsp dried herbs
- 150 g cream cheese or soft goat’s cheese
- 250 g spelt or wholewheat pasta
- 200 g fresh spinach
- a squeeze of lemon juice
- 15 g Parmesan cheese, finely grated, plus extra to serve
- a handful of basil leaves
- salt and black pepper
How to Make It
- Preheat the oven to 180°C/160°C Fan/Gas 4.
- Cut the tomatoes in half and put them in a roasting tin with the garlic cloves. Season well with salt and black pepper, then drizzle over the olive oil and sprinkle with the herbs. Place the tomatoes and garlic in the oven and roast for an hour. By this point the garlic should be soft and the tomatoes starting to caramelise.
- Remove the tin from the oven and leave the tomatoes and garlic to cool for a while. As soon as the tomatoes are cool enough to handle, slip off the skins and discard them.
- Put the cream cheese or goat’s cheese into a bowl. Mash it up slightly, then add the peeled tomatoes and any juices from the roasting tin. Squeeze the flesh out of the garlic cloves into the bowl, discarding the skins, then mix everything together thoroughly.
- Cook the pasta in plenty of boiling water according to the packet instructions. Add the spinach for the last minute it will wilt down immediately and drain everything well.
- Mix the pasta with the tomato and cream cheese sauce. Add a squeeze of lemon juice and the Parmesan, then mix thoroughly, separating any clumps of spinach where necessary. Serve with more Parmesan and torn basil leaves.