Three Cheese Pasta with Tomato

Tomato & Three Cheese Pasta

Jacqui Farbrace
Total Time 20 minutes
Course Main Course
Cuisine Italian, Vegetarian
Servings 4


  • 300 g Pasta Fusilli, Penne or Farfalle
  • 12 Baby tomatoes
  • 2 tsp Basil dried or chopped fresh
  • 1 small tub Plain cream cheese
  • Splash of milk
  • 50 g Grated Cheddar strong
  • 50 g grated Parmesan
  • Salt & pepper to taste
  • A little Olive oil


  • Spinach add some colour and added flavour
  • Black olives


  • Cook the pasta according to the packet instructions
  • Place the cream cheese in a pan with a splash of milk and gently heat until melted and smooth.
  • Stir in the grated cheddar, salt & pepper
  • Cut the tomatoes in half and gently fry in a little oil.
  • When the pasta is cooked drain the water and place the pasta back in the pan.
  • Stir in the cream cheese sauce and add the parmesan
  • If using spinach, stir this in too.
  • Serve Onto warmed plates and top with the fried tomatoes (you can have them raw if preferred) and olive if using.