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)

nellyj's picture
4

Delicious! I added some bacon bits to the veg which went down a storm - even the little ones ate it!!

sabina1's picture

quick, easy and tasty. great way to use up all that veg!!

apparentlyarin's picture
4

Nice and easy, especially for a someone new to cooking.

lucyegreen's picture

Made it for the first time last night, so easy and very tasty. We put 4 garlic cloves in and used whole cherry tomatoes and it was lovely. Will be making it again next week.

moosepup79's picture
4

Extremely tasty, low fat, high in all the good stuff and as easy as falling off a log - what more could you want?! If we're feeling particularly carnivorous then I chargrill a bit of steak or a chicken breast to have with it, but it's equally good with a simple sprinkle of parmesan and a nice hunk of bread. Winner!

silverhairdragon's picture
4

I have made this a few times now. As I don't like Aubergine I substituted it with mixed sweet peppers, very colourful. A nice quick easy meal, especially for a summer evening.

joanne.webb's picture
3

When I cooked this I omitted the aubergine and added a red pepper and mushrooms instead. The second I did it I added a few sun dried tomatoes whic was really nice

elaines's picture
5

The tomatoes and peppers are particularly good � roasting makes the flavour sweeter and more intense.

lisamary's picture
3

Better to err on the side of underdone so you don't end up with soggy slimy veg

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