Description
A simple and comforting one-dish pasta with roasted cherry tomatoes and cream cheese, creating an ultra-creamy sauce perfect for weeknights.
Ingredients
- 1 (8 oz / 225 g) block cream cheese
- 2 cups cherry tomatoes
- 8 ounces (about 225 g) pasta (penne, fusilli, shells, or rigatoni)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the block of cream cheese in a small baking dish and scatter the cherry tomatoes around it. Drizzle olive oil, and sprinkle garlic powder, salt, and pepper over.
- Roast for 20–25 minutes, until tomatoes blister and cream cheese is warm and soft.
- Boil salted water and cook pasta according to package directions until al dente. Reserve ½ cup of pasta cooking water, then drain.
- Smash and stir roasted tomatoes into the softened cream cheese until a creamy sauce forms. If thick, add reserved pasta water.
- Add the drained pasta and toss to coat. Adjust seasoning with salt and pepper if needed.
- Serve immediately, garnished with basil leaves and extra olive oil or grated Parmesan if desired.
Notes
For a dairy-free option, use dairy-free cream cheese. Best enjoyed fresh, but leftovers can be stored for 3–4 days in an airtight container.