Blue cheese and roasted tomato spaghetti
This simple vegetarian dish celebrates the rich, juicy flavour of roasted tomatoes with a hint of rich blue cheese
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
dash of olive oil
½ tbsp honey
2 tbsp cider vinegar
Spaghetti for four
100g blue cheese, crumbled
Method
Toss the cherry tomatoes and cloves of garlic in the honey, cider vinegar, sage and a little oil and seasoning. Place on a baking tray and into an oven heated to 160°C. Roast until they have completely softened.
Put the Spaghetti on to boil in lightly salted water and drain when cooked. Toss the pasta with the tomato and garlic making sure to use all of the juices.
Drizzle with a little oil and taste and season. Crumble the cheese into the pasta while it is still hot and serve.
