Roasted ratatouille pasta

Roasted ratatouille pasta

  • 1
  • 2
  • 3
  • 4
  • 5
(26 ratings)

Prep: 15 mins Cook: 30 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 1 small aubergine, trimmed and cut into chunks



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

  • 1 courgette trimmed and cut into chunks



    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



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

  • 175g penne pasta
  • good handful basil leaves


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (30)

hannah88's picture

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

nellyj's picture

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

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

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

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

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

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

lisamary's picture

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


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…