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.

Prep Time : 0:20 | Cook Time : 0:15 | Total Time : 0:35 | Serving : 4 person.

Ingredients

• 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

Method

• 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.