250g of fresh tagliatelle
Coarsley chop the mushrooms and half the tomatoes, finely chop the chilli & garlic, and place in a roasting dish. Drizzle a generous helping of olive oil over the top, a few spots of balsamic vinegar, and a pinch of salt & black pepper to taste.
Place in a preheated-oven at 180 degrees. Cook for around 30 mins, but check halfway through and stir through. Once the mushroom & tomatoes begin to brown on top it's done.
Remove from oven, and pour the contents into a sauce pan.
Mix the pesto with a little bit of olive oil in a small bowl, then add to the saucepan. Stir though and then add the cream cheese, stirring thoroughly. Leave on a very low heat to simmer for around 5 mins.
Boil a large pan of water with a generous helping of salt, and a splash of olive oil. Once bubbling add the fresh pasta and cook through, make sure the water is at full boil before you add, as this will stop the pasta sticking together.
Serve the pasta, and top with the sauce mixture, then crumble the blue stilton over the top, add a few shavings of parmesan, some black pepper and thats your lot!
A quick, easy and very nice dish!