Prawn Fusilli in Roasted Red Pepper Sauce (Orgran Pasta Product Review)

Lately my toddler Reyansh has been on a running around the house marathon. His favourite being the staircase climb which he is extremely diligent about. Reyansh is a very active kid and my cardio activity usually is running behind him all day. He literally keeps me on my toes. Not that I am complaining, its a great toning exercise for my calf muscles. 

It is on such days that I am not necessarily high on ideas on what to make for dinner. Now I wanted a meal that would take me no more than half hour to prepare. Something easy but delicious and flavoursome at the same time. 

I found 1 Red Capsicum leftover in the fridge and I thought this would taste amazing if roasted on an open flame. One look in the pantry, I found a packet of Fusilli and voila the idea struck me.

So I decided to roast the Red Capsicum on an open flame to bring out its natural sweetness and release its juices. I roasted some garlic cloves and added them along with some diced tomato, the roasted Red Capsicum and fresh basil leaves from my garden to make the Roasted Red Pepper Sauce. 

This sauce is Super Delish. Add some sour cream to a few tablespoons of the sauce and you can have your very own Roasted Red Capsicum/Pepper Dip. If you are vegetarian you could add any vegetables of your choice to this dish. I had some cooked prawns in the freezer and hence decided to make a Prawns Pasta. 

I am using wheat free, soy free, gluten free, nut free and vegan Fusilli Pasta by the brand Orgran. I absolutely love all their products and they are super healthy too and Their Fusilli pasta was no different. Click here to buy the Vegetable Rice Spirals from their range which I have used in this recipe.

So here is Mumbai 2 Melbourne’s recipe for Prawns Fusilli in Roasted Red Pepper Sauce.

What do you need to make it ?

♦ Fusilli / Spiral Pasta – 350 gms uncooked

♦ Cooked Prawns – 200 gms ( Or any vegetable of your choice)

♦ Red Capsicum – 1 medium sized 

♦ Basil leaves – a handful 

♦ Garlic cloves – 4 in number

♦ Diced tomato – 100 gms

♦ Sugar – 2 teaspoons

♦ Paprika (hot) – 2 teaspoons

♦ Aged Cheddar Cheese – 50 gms grated

♦ Nutmeg powder – 1/4th teaspoon

♦ Dried Parsley leaves – 1/2 teaspoon

♦ Salt to taste 

♦ Olive Oil – 2 tablespoons

How to whip it up in a jiffy ?

♦ Take a Saucepan add enough water that would be needed to cook the Pasta. Once it gets to a boil add the pasta and let it cook till al-dente. Use packet instructions to cook the pasta. 

♦ In the meanwhile keep a vegetable roasting rack to heat on medium flame. Apply some olive oil on the outer skin of the Red Capsicum and keep it atop the rack. Let it roast on all sides evenly. This should take no more than 5 – 7 minutes. 

♦ Next roast the garlic cloves. Wash the outer skin to remove the charred bits off the capsicum and the garlic cloves. De-seed the capsicum and chop roughly. 

♦ In the meanwhile your pasta should be cooked. Drain and wash with running cold water and keep aside

♦ Add the roasted capsicum and garlic cloves along with fresh basil leaves, nutmeg powder, salt and 1 tablespoon of olive oil in a food processor. Blend it to a thick coarse puree. Next add the diced tomato and sugar and dried parsley to it and blend again till smooth. This is the Roasted Red Pepper Sauce ready.

♦Now take a wok and add the remaining olive oil, once heated add the Roasted Red Capsicum sauce. Let it cook on a medium flame till the oil leaves the sides. Next add the paprika powder and mix well. 

♦Add the cooked prawns and salt to taste. Mix well and let the prawns soak the flavours of the sauce for a minute. 

♦Time to add in the fusilli to the mix. Toss well to coat evenly. Add half the shredded cheese and give it a stir and let it heat through for a minute.

Prawn Fusilli in Roasted Red Capsicum Sauce is ready in a jiffy.

Recipe, Styling and Photography – Sharvari Paivaidya Mehan

Serve hot with some more cheese and paprika. If you have guests coming over you could serve it with a sourdough bread on the side and some fresh garden salad. You and your guests will be going back for seconds for sure. 

I hope you enjoyed Mumbai 2 Melbourne’s recipe today. Would love to hear your feedback in the comments below.

So eat healthy, exercise well and stay happy and until next time have a super week ahead. 



  1. Your recipe of prawn fusilli is very innovative.Red capsicum sauce looks very tempting.Combination of pasta & prawns is great.I will definitely try the recipe.Yr photography & writing is too good .

  2. This looks FANTASTIC Shivu! We’re literally drooling over the photos with the pasta and the sauce. You made a super yummy dish with simple things you found in your fridge and pantry, and in our humble opinion, that’s what makes a great cook. Kudos!

    1. Thank you so much Jalisa…absolutely and you are rocking that Pregnancy style like no other babe. Sending lots of love your way.


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