Roasted Veggie and Shrimp Pasta
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Roasted Veggie and Shrimp Pasta

Roasted Veggie and Shrimp Pasta

with Herby Fresh Mozzarella

Craving pasta but also need a good dose of veggies? You've come to the right place. This hearty veggie pasta features roasted peppers and zucchini, as well as a healthy serving of spinach. Now onto the fun stuff – it also has two cheeses! Get ready for marinated fresh mozzarella and always-satisfying Parmesan to bring pasta bake dreams to life.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

170 g


(Contains Wheat)

125 g

Fresh Mozzarella

(Contains Milk)

½ cup

Parmesan Cheese, shredded

(Contains Milk)

370 mL

Crushed Tomatoes with Garlic and Onion

160 g

Sweet Bell Pepper

56 g

Baby Spinach

1 unit

Garlic, cloves

7 g


200 g


1 tbsp

Italian Seasoning

285 g


(Contains Shrimp)

Not included in your delivery

2 tbsp


½ tsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories918 kcal
Fat36 g
Saturated Fat15 g
Carbohydrate97 g
Sugar22 g
Dietary Fiber11 g
Protein56 g
Cholesterol217 mg
Sodium2539 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Paper Towel
Small Bowl
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
8x8" Baking Dish


Prep and marinate mozzarella

Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into ½-inch pieces. Cut zucchini in half lengthwise, then into 1/2-inch half-moons. Roughly chop parsley. Peel, then mince or grate garlic. Cut or tear mozzarella into 1/2-inch pieces. Pat dry with paper towels. Add mozzarella, garlic, half the parsley and 1/4 tsp salt (dbl for 4 ppl) to a small bowl. Season with pepper, then toss to coat.

Roast veggies

Add peppers, zucchini, half the Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast veggies in the middle of the oven, stirring halfway through, until tender, 16-18 min.

Cook fusilli

Meanwhile, add fusilli to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return fusilli to the same pot, off heat. Meanwhile, drain, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer shrimp to a plate. Re-use the same pan to make sauce in step 4.

Make sauce

Meanwhile, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then remaining Italian Seasoning. Cook, stirring often, until fragrant, 30 sec. Add crushed tomatoes and 1/2 tsp sugar (dbl for 4 ppl). Reduce heat to medium and cook, stirring occasionally, until sauce reduces slightly, 6-8 min. When veggies are done roasting, turn the oven to high broil.

Assemble and broil pasta

Add sauce, spinach, roasted veggies and reserved pasta water to the pot with fusilli. Season with salt and pepper, then toss to combine until spinach wilts, 1 min. Transfer pasta to a lightly-oiled, 8x8-inch baking dish (9x13-inch for 4 ppl). Top pasta with marinated mozzarella and Parmesan. Broil in the middle of the oven until cheese melts and begins to brown, 4-5 min.

Finish and serve

Divide roasted veggie pasta and shrimp between plates. Sprinkle remaining parsley over top.