Roast prawn and tomato spaghetti

Appetizing Roast prawn and tomato spaghetti Recipe

Roast vegies and prawns to mix with pasta, rocket and mascarpone – bliss! This is practically hands-free cooking – there’s not much to do. Just toss, serve and eat.
Roast prawn and tomato spaghetti
Prep Time : 0:20 | Cook Time : 0:15 | Total Time : 0:35 | Serving : 4 person.


  • 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


  • Step 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.

  • Step 2

    Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente. Drain. Return to pan.

  • Step 3

    Add the tomato mixture and any pan juices, mascarpone and rocket to pasta. Toss to combine.

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