Ingredients: 2 cups pasta; 3 tomatoes, diced; 2 cups portabella mushrooms, roughly chopped; 1/2 cups black olives; 4 garlic cloves, minced; 1 cup fresh cream; 1-1/2 cups fresh mozzarella balls; 1 teaspoon salt.
Method: Preheat oven to 400°C. Cut the tomatoes line them onto cookie sheet. Place in oven and cook for 15-20 minutes. Cook pasta until al dente, once cooked drain. In the same pot, heat 1 tbsp of olive oil and lightly sauté the garlic. Add in the mushrooms and cook for about 4 minutes. Remove from the heat and toss in the pasta. Add in the crème fraîche and the tomatoes. Give the pasta a good stir and then add in the mozzarella cubes and olives. Season with the salt and pepper and serve!