Peanut Butter Pasta & Slow Roast Tomatoes

Name: Peanut Butter Pasta & Slow Roast Tomatoes
Prep time: PT5 MINS
Cook time: PT1 HOUR
Yield: 4
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Comfort Food Easy Everything Bagel Feed A Crowd Healthy

Possibly our simplest recipe yet, just a handful of store cupboard ingredients creates a masterpiece. Carbonara who?

Prep 5 mins

Cook 1 hour

Serves 4

Equipment Needed

Roasting tin, saucepan, measuring spoon, spatula

Ingredients

320g pasta, chef’s choice of shape
75g Everything Bagel Peanut Butter
200g cherry tomatoes
1/2 lemon, juiced
sea salt

Method

1. Heat the oven to 120°C. Halve the cherry tomatoes and add to a roasting tin with a generous glug of olive oil. Roast for up to 1 hour, or until soft, juicy and caramelised.

2. After around 45 minutes of roasting, bring a large pan of salted water to the boil, add the pasta and cook to packet instructions.

3. Drain the pasta and reserve 500ml of the cooking water.

4. Add the peanut butter into the hot pasta pan with 125ml water and stir - it will look clumpy! Keep on stirring, add 2 tsp lemon juice and a pinch of sea salt and it will smooth out. Add another 125ml cooking water and stir again until smooth.

5. Add the pasta back in, with the tomatoes and toss. Add more of the pasta water until glossy, creamy and delicious.