Roasted ratatouille pasta

Roasted ratatouille pasta

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(26 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Serves 2
This veg packed pasta dish provides all of your 5-a-day - and it's delicious!

Nutrition and extra info

  • Easily halved
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal450
  • fat9g
  • saturates1g
  • carbs83g
  • sugars16g
  • fibre9g
  • protein15g
  • salt0.07g
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Ingredients

  • 1 small aubergine, trimmed and cut into chunks
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 courgette trimmed and cut into chunks
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 red onion, thinly sliced
  • 2 garlic clove, unpeeled and left whole
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g tomato
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 175g penne pasta
  • good handful basil leaves

Method

  1. Heat oven to 200C/fan 180C/gas 6. Tip the veg and garlic into a roasting tin. Drizzle over the oil, then season and toss together. Roast for 20 mins, add the tomatoes, then roast for a further 10 mins.

  2. Cook the pasta, drain and reserve 4 tbsp of water. Tip pasta, water and basil into the veg and toss. Squeeze over the soft garlic, to serve.

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Comments (29)

blackpoizen's picture

Love this dish. Though I double the recipe and add a tube of tomato puree to the pasta so it has some sauce which I prefer

katysimpson's picture
4

I stir pesto through the pasta before adding and add some fresh salmon in with the veg to roast and its lovely.

sbloom's picture
4

I added a little pesto and instead of using aubergine I used mushrooms which meant it wasn't really ratatouille but good all the same!

mallonr's picture
4

Just finished eating this, and my husband voted it a winner, personally I thought it was a bit bland, needed extra herbs and seasoning for my taste, very easy dish to prepare so worth another try

lepinay's picture
4

love this recipe - a great healthy option

dave6376's picture
4

I did the basic recipe and found it needed a lot of seasoning - some garlic salt and plenty of black pepper made a big difference.

judgejeffers's picture

I will try this out later but will substitute potatoes for the pasta, only my preference though.

judgejeffers's picture

Will try this later but will use potatoes instead of pasta.

cocovanilla's picture
2

I liked the idea and the concept, but it was very dry, the vegetables were not done after 30 minutes (the aubergine was spongy) and it tasted bland.

evel-lin's picture
4

I slightly modified this recipe as I didn't have an aubergene or red onion so used mushrooms, peppers and an extra courgette. Tasted lovely but next time I would add a bit more garlic and perhaps some sundried tomatoes to increase the flavours a bit

rowenalucy's picture
5

Yummy! Added a can of chopped toms with herbs in afterwards to make a bit of sauce. Yummy and healthy too!

cat123's picture
4

I expected this to be a bit dry without any sauce, but the tomatoes meant it was actually not too bad. A generous splosh of evoo made it even better, although lessened the 'very healthy' credentials a bit! I left out the garlic as I had to go out in the evening, but the roast veggies had enough flavour that it was fine without. (Note to self: well worth remembering to use up the summer vegetable glut later in the year!)

sw77's picture
4

I added a tomato sauce at the end and sprinkled the veg with some smoked paprika. Stirred all togthether and topped with mozarella, popped in the oven for another 10 mins - yum!

lozzapool's picture
4

Lovely fresh filling pasta dish

marola's picture
4

Low fat and healthy. Veg were not burn or too wet, which isn't normal in my experience! Very nice. Will make again, as I always have too much of these sort of vegetables in the fridge. Will add more garlic next time because two cloves got a bit lost in the bigger flavors.

rachelbland's picture

I added mozarella to the dish, and cooked the veg for about 20mins longer as they were still hard after the specified time. Would make again, but add somw sweet peppers, and more seasoning including dried basil when roasting the vegetables.

jamescourt's picture
4

I made this with Stuart and Chris. We made it at the same time as the chocolate brownie cake.
The vegetables were something of a new experience to some of us especially the basil.
One of the things we discovered was that if you cut the aubergine and Courgette into quite large pieces they take a lot longer to roast.
There isn't much sauce with this dish which can be surprising if you expect pasta dishes to have a sauce.
Both young people said they enjoyed the food and hope to do some more cooking soon.

gerigrub's picture

I made a simple tomato sauce and stirred this in at the end as I imagined it would be too dry for my taste otherwise. A good idea to undercook the veg - especially if they're fresh from your own garden. Ditto the pasta, as it will carry on cooking as you misx everything up.

stormyraincloud's picture
5

Scrumptious!

hannah88's picture

Extremely Easy and Healthy! Great to make a load, shove it in the freezer and have it for lunches.

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