Roast Mushroom & Tomato Tagliatelle

(Click on the picture to see just how nice this looks when it's BIG, Ali :-)

Serves 2

Ingredients:

250g of fresh tagliatelle

250g of mushrooms (closed cup or chestnut)

250g cherry vine tomatoes

3 teaspoons of fresh basil pesto

1 tablespoon of cream cheese

splash of balsamic vinegar

2 small fresh chillies

1 clove of garlic

2 tablespoons of olive oil

50g of blue stilton (replace with any cheese if this isn't your bag)

Handful of (vegetarian) parmesan shavings

Salt & black pepper

Method:

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.

(This should take between 5 and 10 mins depending on whether you like your pasta al dente or not!)

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!