Ingredients
750g baby plum tomatoes
1 bell pepper
1 medium-sized red onion
6 garlic cloves
250g baby button mushrooms
1 block (200g) of feta cheese
125g roule cheese (with garlic and parsley)
2 Tbsps. dried chives
1/2 Tbsp. smoked paprika
1/2 Tbsp. salt
1/2 Tbsp. black pepper
1 Tsp. ginger paste
150ml red palm oil (melted)
1 scotch bonnet pepper (optional)
300g spaghetti
1 Tsp. chilli flakes
A bit of fresh basil for garnishing at the end
Directions
1
Pre-heat the oven to 250°C/482°F
2
Prepare the red onion by finely chopping it and prepare the pepper by slicing it into thin strips
3
Grab a deep casserole dish and pour the plum tomatoes with the finely chopped red onion, the sliced pepper and the baby button mushrooms. Make a well in the middle and then place the feta cheese in the centre and the roule cheese on top of the feta
4
Add all the seasonings and spices in (except for the chilli flakes), including the ginger paste and then drizzle with melted red palm oil
5
Toss the scotch bonnet in and then place the casserole dish into a pre-heated 250°C /482°F. Bake in the oven for 30-35 minutes or until the tomatoes have partially melted and the veggies have roasted. While that is baking in the oven, bring a pot of salted water to a boil and cook the spaghetti according to the packaging instructions. Strain the pasta and retain some of that pasta water - this is to stop the spaghetti from sticking to together when you come to toss it into the creamy sauce
6
Remove from the oven and then mix with a wooden spoon until you get a nice creamy sauce
7
Add the cooked spaghetti with about a Tbsp. or two of pasta water. Toss until well combined, sprinkle the chilli flakes on top, garnish with some fresh basil and then serve