Roasted Ratatouille & Cherry Tomato Pasta

 A rich ratatouille pasta sauce roasted in the oven with sweet little cherry tomatoes. The perfect vegetable-packed family dinner with no fuss.

ROASTED RATATOUILLE & CHERRY TOMATO PASTA

Pasta is always a winner for dinner.

Everyone loves it and this one is vegetable-packed and super tasty.

A great way to add extra veg to dinner.

The roast vegetables are paired with cherry tomatoes for their natural sweetness.

You are going to love it!

WHAT IS RATATOUILLE?

Ratatouille is a French dish that started life as a peasant dish. 

It originated in Nice in the French Riviera and is sometimes called ratatouille nicoise.

It was a dish created to use up vegetables to make a cheap and easy dinner served with pasta, rice or just some crusty bread to dunk in it.

It's a stew made at the end of summer, using summer produce and tomatoes. It's a naturally vegan dish.

It can be served as a side dish or a main course.

Ratatouille is usually made in a pot, but in this dish the oven does all the work and gives it an extra richness.

HOW DO YOU PRONOUNCE RATATOUILLE?

It is pronounced RAT-AT-TWO-EE.

If you translate the word from French is means a stirred dish and as it's a stew, that's pretty spot on.

WHICH VEGETABLES ARE ADDED TO RATATOUILLE?

Ratatouille is traditionally made with courgette, also known as zucchini, bell peppers, aubergine, also known as eggplant and tomatoes.

Sometimes it includes summer squash too.

For this roasted ratatouille, I added garlic and French herbs.

also try Miso Aubergine (Eggplant Steaks)

WHAT DO YOU NEED TO MAKE ROASTED RATATOUILLE PASTA?

You just need a few basic ingredients to make this delicious French dish with pasta.

1. PASTA - I used conchiglie, which is like frilled shells.
2. BELL PEPPERS - I used red peppers, you may use another colour although green peppers can be bitter.
3. AUBERGINE - Also known as eggplant.
4. COURGETTE - Also known as zucchini.
5. GARLIC - I added them in their skins to cook and removed the skins later.
6. OLIVE OIL
7. DRIED OREGANO - Dried herbs work better in this dish.
8. DRIED BASIL
9. CHERRY TOMATOES - I used tinned cherry tomatoes, but if you can't get hold of them tinned chopped tomatoes will be fine.
10. TOMATO PUREE
11. BALSAMIC VINEGAR
12. VEGETABLE STOCK
13. SALT
14. PEPPER

WHY ROAST THE VEGETABLES?

The easy answer is ...... roasting vegetables adds more flavour.

Of course, roasting them is also fuss-free as you don't have to stand at the cooker and stir while they cook.

Nope, just pop it in the oven and leave it to cook.

If you know me, you'll know I'm a big fan of easy dinners and making dishes as simple as possible.

CAN YOU MAKE RATATOUILLE PASTA  GLUTEN-FREE?

Yes, you can definitely make ratatouille gluten-free.

The ratatouille itself is naturally gluten-free and you can use your favourite gluten-free pasta to make this dish.

There are so many good brands out there now.

WHICH PASTA SHAPES CAN YOU SERVE WITH RATATOUILLE?

You can use pretty much any pasta shape with this dish. Here are a few ideas:

• CONCHIGLIE - also known as shell or seashell pasta
• PENNE - pasta tubes
• RIGATONI - ridged pasta tubes
• FARFALLE - bow-tie pasta, this would be good if you were serving it cold as a pasta salad
• FUSILLI - spiral pasta
• ORZO - rice-like pasta
• LASAGNE SHEETS - you could turn it into lasagne

HOW TO TWEAK THIS DISH TO MAKE SOMETHING DIFFERENT

You could easily make a few small tweaks and have a totally different dish. Here are some ideas.

1. MAKE LASAGNE - layer the ratatouille between lasagne sheets, then top with a vegan white or cheese sauce and mozzarella and bake for a tasty dinner
2. ADD CHILLI  - add either chilli flakes or powder to the stew to give it a kick
3. SERVE IT COLD -  leave the ratatouille in the fridge overnight to develop flavour, then the next day make pasta, drain the pasta under cold water until completely cold and stir through the ratatouille for a fabulous pasta salad. It would be great topped with crumbled vegan feta too.
4. PIZZA - skip the pasta and use the ratatouille as a chunky pizza sauce. Top pizza bases (naan bread, flatbreads or bagels) with the ratatouille, then top with vegan mozzarella, some oregano and bake. YUM!
5. PASTA BAKE - under-cook the pasta slightly, then mix through the ratatouille and pour into an ovenproof dish. Top with grated cheese or breadcrumbs and bake until the top is crispy.
6. TATTIE TOPPING - skip that pasta and serve the ratatouille in a baked potato, then add a sprinkle of grated vegan cheddar. Serve with salad.
7. BULK IT UP - add a selection of cooked beans to the ratatouille while it is cooking to add protein and make the dish more substantial.

also try Vegan One-Pot 'Meatball' Spaghetti Bake

HOW LONG WILL RATATOUILLE KEEP?

You can store just the ratatouille or the ratatouille pasta for 3-4 days.

Once cool, store in the fridge in an airtight container.

If you plan to serve it cold as pasta salad, make sure your pasta is al-dente and cool it under running cold water for a glossy finish.

HOW TO SERVE COLD RATATOUILLE PASTA SALAD

If you are planning on serving this dish as a cold pasta salad, you could serve it as it is for a lunch at home or in a lunch box.

It would also be great to serve as a bitty dinner at a party buffet or for an outdoor picnic or BBQ.

Serve it as a bitty dinner, buffet or at a picnic  - with dill potato salad, creamy coleslaw, Mediterranean couscous salad and rumbledethump pies.

Serve it at a BBQ as a side - with quick bean burgers, tandoori tofu skewers, Tex Mex slaw and a green salad.

MORE VEGAN PASTA RECIPES TO TRY

Here are a few more tasty vegan pasta recipes for you to try:

• Creamy Cauliflower Chickpea Pasta 
• Creamy Lemon Basil Spaghetti
• Slow Cooker Triple Tomato & Spinach Pasta
• Summer Greek Pasta Salad
• Summer Tomato & Corn Pasta Salad
• Vegan Creamy Cheese Pasta Salad
• Vegan Macaroni Salad

For another roasted vegetable bake try Vegan Roasted Vegetable Moussaka

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HOW TO MAKE RATATOUILLE PASTA

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF. 

STEP 1

1. Preheat the oven.
2. Chop the veg and add to one large or two smaller sheet pans or baking trays (they must have sides to hold the liquid).
3. Spread in an even layer. 
4. Scroll on for the full printable recipe.

STEP 2

1. Season the vegetables with the dried herbs, salt and pepper.
2. Add whole garlic cloves in their skins (you will pop them out of their skins when they are cooked).
3. Drizzle with oil and roast in the oven until golden.

STEP 3

1. Once the veg is cooked, remove from the oven and pop the cloves of garlic out of their skins and add back to the dish, discarding the skins.
2. Now add the tinned cherry tomatoes. If you can't find these, just use tinned chopped tomatoes.

STEP 4

1. Now add the stock, tomato puree and vinegar and mix well.
2. Season with salt and pepper and pop back in the oven.

STEP 5

1. While the ratatouille is cooking, boil the pasta.
2. Once it is cooked, but still a little al dente, drain it.

STEP 6

1. Once the sauce is cooked. take it out of the oven.
2. How delicious does that look?

STEP 7

1. Mix the roasted ratatouille with the freshly cooked pasta and serve.
2. Enjoy!

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dinner

French, vegetarian, vegan

Yield: 4-6

Author: Jacqueline Meldrum

Roasted Ratatouille & Cherry Tomato Pasta

A rich ratatouille pasta sauce roasted in the oven with sweet little cherry tomatoes. The perfect vegetable-packed family dinner with no fuss.

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 400g dried pasta
• 1 tbsp olive oil
• 2 red peppers, deseeded and cut into bite-sized pieces
• 1 aubergine, cut into bite-sized pieces
• 1 courgette, cut into bite-sized pieces
• 4 cloves of garlic (or more) in their skins
• 2 tsp dried oregano
• 1 tsp dried parsley
• 2 x 400g (14 oz) tins cherry tomatoes (or chopped tomatoes)
• 2 tbsp tomato puree
• 1 tbsp balsamic vinegar
• 275ml (1 cup) vegetable stock
• salt and pepper

Instructions

1. Preheat the oven to 180c / 160c fan / 350f / gas mark 4.
2. Add the chopped vegetables and garlic to 1 large sheet pan or 2 smaller trays (with sides for the liquid)
3. Season with the dried herbs, salt and pepper.
4. Drizzle over a little oil then roast for 12-15 minutes until cooked and starting to brown a little at the edges.
5. Add the chopped tomatoes, stock, vinegar and puree, then season with salt and pepper. Stir through the vegetables gently.
6. Roast for 10-15 minutes until the veg is in a thick sauce.
7. While the ratatouille is cooking, cook the pasta according to the packet instructions until al dente, then drain.
8. Mix the cooked pasta with the sauce and serve topped with some fresh herbs or grated vegan cheese.
9. Enjoy!

Notes:

CALORIES

4 PORTIONS = 272 calories per portion

5 PORTIONS = 218 calories per portion

6 PORTIONS = 182 calories per portion

You can add more garlic if you like and some chilli flakes or powder to give it a kick.

You can store just the ratatouille or the ratatouille pasta for 3-4 days.

Once cool, store in the fridge in an airtight container.

Nutrition Facts

Calories

272.48

Fat (grams)

5.79

Sat. Fat (grams)

1.01

Carbs (grams)

49.82

Fiber (grams)

7.67

Net carbs

42.15

Sugar (grams)

9.97

Protein (grams)

8.97

Sodium (milligrams)

301.88

Cholesterol (grams)

0.00

Created using The Recipes Generator