A roasted cherry tomato cream sauce recipe that comes together in your air fryer in the time it takes for the pasta to boil! This is such a quick and easy dinner, perfect for one or two portions.
5.5oz(150g)cherry or grape (baby plum) tomatoes, halved
1tbspolive oil
2clovesgarlic, minced or finely chopped
½tspmixed dried Italian herbs
3tbspdouble (heavy) cream
¼cup(30g)grated cheese, something strong like parmesan or vintage cheddar
4.5oz(125g)pasta
basil or parsley, optional garnish
salt and pepper, to taste
Instructions
Preheat the air fryer to 180C / 360F.
Set your pasta boiling according to package instructions.
4.5 oz pasta
Toss your tomatoes with the olive oil, garlic, herbs and some salt and pepper. Scatter into an 8 inch cake pan.
5.5 oz cherry or grape (baby plum) tomatoes, 2 cloves garlic, 1/2 tsp mixed dried Italian herbs, salt and pepper, 1 tbsp olive oil
Add the pan into the air fryer basket and cook for 8-10 minutes, until the tomatoes are browning, reduced and slightly jammy.
Add the cheese and cream to the pan, a little more salt and pepper if you wish, and mix through. Put it back in the air fryer for 30 seconds (this will help the cheese melt and the sauce to form)
1/4 cup grated cheese, 3 tbsp double (heavy) cream
When the pasta is ready, drain and add to the pan. Mix through.
Serve with basil or parsley leaves and additional cheese if desired.