Step 1

Put the tomatoes in a roasting tin with 1 tbsp of olive oil and season. Put in a preheated oven at 180C for 25 minutes, until the tomatoes start to blister.

Step 2

Add the pasta to a pan of boiling water and simmer for 12 minutes.

Step 3

Heat a frying pan and add the halloumi and dry fry for around 4 minutes, stirring.

Step 4

Drain the pasta and put it back in the pan. Stir in the cream cheese, lemon juice, fresh basil and salt pepper.

Step 5

Add the cooked tomatoes and halloumi to the pan and stir, then serve.