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.
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
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.