I was actually surprised at how yummy this turned out and I am even more excited to try the Pasta with Marscapone and Roasted Grape Tomatoes now! This dish was very creamy with an underlying tomato flavor that was just delicious! I didn't have a full pint of tomatoes and I think having the full amount of tomatoes would have really kicked it up a notch. The cream cheese made this really creamy and the goat cheese added just enough tang to the sauce. The flavors really went well together, so well in fact that I had 2 full bowls and went back for thirds only to realize I should probably stop since I've eaten over half a pound of pasta by myself! Give it a try and let me know what you think!
Creamy Roasted Tomato Pasta
Source: Me, Adapted from Stephanie Cooks
12 oz uncooked smaller pasta (I used Barilla tri-color rotini)
4 oz. reduced fat cream cheese
2 oz. goat cheese
1/4 cup white wine
1 pint grape or cherry tomatoes
olive oil (EVOO)
salt & pepper
1. Halve tomatoes and place on a foil liked baking sheet. Drizzle with EVOO and add salt, pepper and garlic salt to your liking. Roast in a 375 degree oven for 20 minutes, stirring halfway through.
2. While the tomatoes are roasting, bring a pot of water to a boil. Once boiling add pasta and cook as directed to al dente. Reserve 1 cup of the cooking water and drain pasta.
3. When the tomatoes are done roasting, pour them and any EVOO into a big bowl. Mash them with a fork or a potato masher.
4. Add white wine to the tomatoes. Then add cream cheese and goat cheese and stir to get the cheeses to start melting. Add pasta to the pasta/cheese mixture and stir until both cheeses are completely melted and serve!
**You can add parmesan cheese to the mixture or sprinkle some on top for serving. Being as I'm from Wisconsin I firmly believe the more cheese the better!