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Photo of Roasted veg & prawn pasta by WW

Roasted veg & prawn pasta

5
Points® value
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
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.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Tomato

450 g, grape tomatoes

Courgette

250 g, chopped

Red onion

2 medium, chopped

Mushrooms

220 g, chopped

Dried Mixed Herbs

1 teaspoon(s), Italian

White pasta, dry

170 g

Prawns, Peeled & Cooked

450 g, frozen

Parmesan Cheese

1 tablespoon(s), grated

Basil, fresh

2 tablespoon(s), chopped

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

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.

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