For the sauce

For the cherry tomatoes

  • Thyme 1.0 g
  • Cherry tomatoes 250.0 g
  • Rapeseed oil 20.0 ml

For the pasta

For service

  • Watercress 50.0 g
  • Parmesan 20.0 g
  1. For the sauce

    • Bring the milk to the boil then whisk in the KNORR White Roux granules until thickened.
    • Remove from the heat and whisk in the cream cheese and yoghurt then cover with parchment paper until needed.
  2. For the cherry tomatoes

    • Cut the tomatoes in half and drizzle them with the oil and sprinkle the thyme over the top.
    • Roast for 15-20 min. 150ºC then remove and cover until needed.
  3. For the pasta

    • Cook the pasta for 10 min. then add the spinach and drain, refresh and cover until needed.
  4. For service

    • Mix the pasta, spinach and sauce together then place into a serving dish then bake for 10-12 min. at 180ºC until slightly golden then remove and garnish with the roasted tomatoes, watercress and parmesan.