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2 bulbs garlic, top sliced off

1 tbsp olive oil

1/2 cup butter, softened

1/4 tsp salt

500g cherry tomatoes

2 tbsp olive oil

1/4 tsp salt

1/4 tsp pepper

500g spelt pasta

1/2 cup parmesan cheese, grated

1/4 tsp chili flakes

1/4 cup basil leaves


1. Preheat the oven to 180°C and line a baking tray with foil

2. Place garlic bulbs on tray with cut side up and pour a bit of olive oil over each bulb. Wrap the bulbs tightly in foil and roast for 1 hour. Remove and let cool.

3. Squeeze the cloves out into a bowl and add the salt. Mash the cloves and salt with a fork. Add in the butter and mash and stir together for a few minutes until the garlic is evenly distributed.

4. With the oven still on, add the tomatoes to a baking tray. Season with the olive oil, salt and pepper and toss well. Roast for 25 minutes.

5. Meanwhile bring a pot of water to the boil and cook pasta according to packet directions.

6. Once the pasta is finished cooking, drain it and toss with the roasted garlic butter, the freshly grated cheese, chili flakes, basiland the tomatoes. DELISH!

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