Creamy herb & roasted tomato pasta dish

...it's as good as it sounds. Any type of pasta will do - choose gluten free if you wish :)

Ingredients

• 3c dry pasta 
• 4 large tomatoes, cut into wedges
• 1 tsp rosemary
• 1 tsp thyme
• 1/2 tsp oregano
• 2 garlic cloves, crushed
• salt and pepper
• 2 tbs olive oil
• 1 ripe avocado
• 2c packed spinach leaves
• 1 bunch fresh coriander
• 1/2 tsp cumin
• 2 tbs  olive oil
• zest of 1 lemon
• juice of 1 lemon
• 1 tbs tahini
• 2 tsp dijon mustard
• 1 tsp agave or other liquid sweetener
• kernels from 1 corn (optional)

Directions

Cook pasta as per directions on the packet. Drain the water and place into a large bowl. Set aside. 

Heat oven to 150 degrees Celsius. In a bowl, place the tomato wedges, rosemary, olive oil, thyme, oregano, garlic and a sprinkling of salt and pepper. Mix until the tomatoes are well coated.  Place in an oven dish, covered, and bake for around 10 minutes. Take out of the oven and stir. Turn the oven off. Place the tomatoes back in the oven to cook a little bit more and keep warm. 

In a food processor, add the spinach leaves, coriander, cumin, olive oil, lemon zest and juice, tahini, dijon mustard and agave. Blend all the ingredients until nice an smooth. Add salt and pepper to taste.

Add the roasted tomatoes and creamy green sauce and corn kernels to the pasta in the big bowl. Mix until well combined. 

Serve warm.