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Roast prawn and tomato spaghetti

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings


  • 250g baby red capsicums or red capsicum, seeded, cut into wedges
  • 400g grape tomatoes, halved
  • 2 garlic cloves, thinly sliced
  • 2 fresh thyme sprigs
  • 2 tablespoons olive oil
  • 350g peeled green prawns
  • 375g spaghetti
  • 120g (1/2 cup) mascarpone
  • 50g baby rocket leaves


  • 1
    Preheat oven to 220C. Combine capsicum, tomato, garlic, thyme and oil on a baking tray. Season. Roast for 7 minutes. Add prawns to the tray. Roast for a further 7 minutes or until the prawns curl and change colour.
  • 2
    Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain. Return to pan.
  • 3
    Add the tomato mixture and any pan juices, mascarpone and rocket to pasta. Toss to combine.

Source: taste.com.au


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