Creamy Roasted Tomato Pasta

This recipe makes lots of portions so you can freeze for another day. Served here with olives, sun-dried tomatoes, parmesan and haddock.

4 Large Tomatoes 

Handful Cherry Tomatoes 

2 Carrots

2 Onions

5-6 Mushrooms 

2 tsp Garlic Puree

Olive Oil

2tsp Oregano 

2 tsp Smoked Paprika

1tbsp Tomato Puree

2tbsp Natural Yoghurt

2tbsp Cream

1. Chop up & put the tomatoes, carrots, onions & mushrooms into a roasting tray.

2. Coat in a drizzle of olive oil, smoked paprika & oregano.

3. Roast for 30-40 mins until everything has softened.

4. Place Roasted veg into a blender & blend until smooth.

5. Stir in the tomato Puree, natural yoghurt & cream. Then mix into pasta.

For more recipes, click: