Roasted veg & prawn pasta
Loads of tomatoes, courgette, mushrooms and onions roast down to a chunky “sauce” for this pasta. Be sure that you don’t toss out any liquid that the vegetables release as they cook; it’s delicious and the pasta will soak it up.
Calorie controlled cooking spray
450 g, grape tomatoes
250 g, chopped
2 medium, chopped
220 g, chopped
Dried Mixed Herbs
1 teaspoon(s), Italian
White pasta, dry
Prawns, Peeled & Cooked
450 g, frozen
1 tablespoon(s), grated
2 tablespoon(s), chopped
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the tomatoes, courgette, onion and mushrooms in a shallow baking tray with the Italian seasoning and mist with cooking spray. Season and toss together to coat. Bake for 20-25 minutes until tender and golden.
- Meanwhile, cook the pasta in a large pan of boiling salted water to pack instructions. Using a slotted spoon, remove the pasta from the water and set aside in a large bowl.
- Add the frozen prawns to the boiling water and heat until warmed through. Drain and add to the pasta with the cooked vegetables. Gently toss to combine. Sprinkle with the cheese and extra fresh basil leaves scattered over the top.
Cooked frozen prawns help this dinner come together easily; simply pull the bag out of the freezer, heat the prawns in the pasta water (no need to thaw) and toss everything together.