Creamy Tagliatelle with Prawns and Roasted Vegetables

Creamy Tagliatelle with Prawns and Roasted Vegetables

I made this recipe up as I went along, using whatever was in the house. Boy, was I happy with how it turned out! I had to set aside some for lunch the next day or else it would have been completely devoured. It was surprisingly good.

Ingredients:

300g Closed Cup Mushrooms, wiped clean and cut in half or quarters
1 Medium Aubergine, washed and cut into 1-inch pieces
1 Red Capsicum, washed and sliced thinly
500g Fresh Tagliatelle (I bought from Sainsburys, refrigerator department)
2 tablespoons Philadelphia Cream Cheese
2 tablespoons low-fat or fat-free greek yoghurt
450g Jumbo King Prawns (defrosted if frozen), cut in half or thirds
Dried (or fresh if you have it) Rosemary
Minced Garlic

Directions:

Place vegetables on a baking sheet. Drizzle with olive oil and sprinkle with rosemary. Toss to coat, then spread out into a single layer. Place in a hot oven for 20 minutes, or until vegetables are completely cooked through.

Cook pasta according to directions.

In a large skillet, heat a little olive oil and add about a teaspoon of minced garlic. Fry for 30 seconds. Add the prawns and stir for a minute or so. Add the roasted vegetables. Add the cream cheese and the yoghurt and stir to coat. Season with salt and pepper. Bring to a simmer and then keep the heat on low until the pasta is cooked. Add the contents of the skillet to the drained pasta and combine.

Enjoy!

 

Pin It