200g pasta
• 2 red peppers, chopped
• 12 cherry tomatoes, halved
• 2 cloves of garlic
• 2 tbsp olive oil
• 100g cream cheese
• 1 ladle of the pasta water (40ml)
• 2 handfuls of watercress
• Salt & pepper to taste
Method
Cook the pasta according to packet instructions
Roast your peppers, tomato and garlic in 1 tbsp of olive oil
Once the veggies have roasted, transfer 3/4 of them to the blender along with the cream cheese, remaining olive oil and reserved pasta water
Blend then stir in to the pasta along with the watercress and remaining roasted veggies
