Roasted ratatouille pasta

Roasted ratatouille pasta

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(32 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
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  • 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 cucurbit, which means it's from the same family as cucumber,…

  • 1 red onion, thinly sliced
  • 2 garlic cloves, 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.

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Comments, questions and tips

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28th Jul, 2010
Will try this later but will use potatoes instead of pasta.
28th May, 2010
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.
23rd May, 2010
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
26th Apr, 2010
Yummy! Added a can of chopped toms with herbs in afterwards to make a bit of sauce. Yummy and healthy too!
8th Jul, 2009
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
24th May, 2009
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!
20th Oct, 2008
Lovely fresh filling pasta dish
10th Oct, 2008
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.
10th Sep, 2008
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.
18th Aug, 2008
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.


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