Mediterranean roasted tomato linguine

This Mediterranean pasta dish uses Frico Old Dutch Master to make a tangy cheese sauce which contrasts perfectly with the sweetness of the roasted tomatoes.

Serves: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

Nutritional values per serving:
655 kcal /2649 kJ
  • 20 cherry tomatoes
  • 15 ml (1 tbsp) olive oil
  • 350 g (12oz) dried linguine
  • 25 g (1 oz) unsalted butter
  • 25 g (1 oz) plain flour
  • 2 g (½ tsp) mustard powder
  • 450 ml (¾ pt) milk
  • 150 g (5 oz) Frico Old Dutch Master, grated and shavings to serve
  • 10 ½ g (4 tbsp) freshly chopped basil
  • Salt and freshly ground black pepper to season
  1. Preheat the oven to 190ºC, 375ºF, gas mark 5.
  2. Place the tomatoes in a roasting tin, drizzle with the olive oil and season with salt and freshly ground black pepper. Cook in the top of the oven for 10-15 minutes until soft and starting to brown.
  3. Bring a large pan of slightly salted water to the boil and cook pasta according to pack instructions. Drain and return to the pan to keep
  4. Meanwhile in a medium saucepan, place the butter, flour, mustard powder and milk and cook over a medium heat, whisking continuously until the sauce boils and thickens, then stir in the Frico Old Dutch
    Master, season to taste.
  5. Toss the pasta into the sauce; gently stir in the tomatoes and basil. Top with shavings of cheese.
Wine suggestions
Montepulciano d’Abruzzo, Italy or Sauvignon Blanc, France
Cook's tip
Frico Mature Chevrette can be used as an alternative cheese. Use penne or spaghetti as an alternative to linguine.
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