Creamy Pasta with Green Beans

INGREDIENTS

• 500g cherry tomatoes (roughly 24)
• 1 bulb of garlic (skin on)
• Large handful green beans
• Le Roule Parsley and Garlic Cream Cheese
• Drizzle olive oil
• Black pepper to season
• 500g Fresh Fusilli
• Extra olive oil and basil leaves to serve

METHOD

1. Preheat oven to 180ºC/350ºF.
2. Add the cherry tomatoes, bulb garlic (with the skin on), green beans and cream cheese to a large baking tray. Drizzle over a little olive oil and season with black pepper. Then bake for 30 minutes.
3. Remove from the oven and press the garlic bulb to remove a few cloves. I used 4 but you can use one if you want a milder garlic flavour. Mash the garlic, then stir through the melted cheese and softened tomatoes.
4. The pasta takes 3 minutes to cook in boiling water, so time it to be ready at the same the cheese and beans are done. Pour into the cheesy tray and stir until fully combined.
5. To serve, drizzle over a little extra olive oil and add a few basil leaves.