Ratatouille Pasta

Ratatouille Pasta is flavor-packed and delicious! It is bursting with late summer veg, perfect for a vegetarian midweek meal.

The vegetables are roasted until tender and combined to make the richest and most intense pasta sauce. There is so much flavor in every mouthful of this French/Italian dish.

Serve it with some crusty bread for a delicious vegetarian main, or add a steak or grilled lamb chop and use this pasta as a veggie side dish. 

Although Ratatouille is a classic French stew, here we are taking it to Italy and mixing it with linguine. The rich tomato sauce is perfect for pasta!

To get the most out of the delicious veg, they are roasted until they are tender and lightly caramelized on the edges. 

Once roasted, they are combined with a simple tomato sauce and stirred through hot pasta. 

Ingredient Tips

• Pasta: The chunky sauce works perfectly with linguine, but you can use the pasta of your choice. It also makes an excellent sauce for a filled pasta like cheese ravioli. 
• Tomatoes: Use a 28oz/800g tin of the best quality chopped tomatoes you can afford. The quality of your tomatoes will directly affect your sauce.
• Onion: White, brown, or red onions will all work. Use what you have and mix and match if needed.
• Garlic: The recipe suggests 3 cloves, but use as much as you like - garlic should always be measured with love!
• Wine: You can use red or white wine. If you don't consume alcohol or don't have wine to hand, you can replace it with broth.
• Thyme: You can use fresh or dried thyme.
• Basil: Use fresh basil for this dish.
• Eggplant: You want a firm, medium-sized eggplant, roughly 1lb/450g.
• Bell Peppers: Use large bell peppers. You can mix and match the colors to suit what you have. Avoid green as they aren't sweet enough and can affect the final dish.
• Zucchini: Use firm zucchini, weighing around 8oz/220g each. You can use green or yellow or a mixture.
• Parmesan cheese: Totally optional! But everything is better with a little cheese! 

Why you'll love this recipe

• Ratatouille is packed with vegetables making this a healthy pasta dinner. 
• Roasting the veg gives it so much flavor and sweetness. My kids will eat all their veg when I serve this.
• You can use up your vegetables and adapt the recipe to taste.

What to serve with Ratatouille Pasta

This makes a great vegetarian main course; add a side salad and some epic garlic bread.
Or serve the pasta as a side dish for grilled lamb chops or a seared steak. 

Wine pairings

A crisp french rose would be perfect with the summer flavors in this pasta dish, as would a well-chilled pinot gris. 
For red lovers, a Shiraz or Chianti would be great with tomatoes.

If you make this Ratatouille Pasta, don't forget to come back and comment or tag me on social media.

Any questions about the recipe? Use the comments section below.

Enjoy x

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5 from 6 votes

Ratatouille Pasta

Ratatouille Pasta is flavor-packed and delicious! It is bursting with late summer veg, perfect for a vegetarian midweek meal. The vegetables are roasted until tender and combined to make the richest and most intense pasta sauce. There is so much flavor in every mouthful of this French/Italian dish. Serve it with some crusty bread for a delicious vegetarian main, or add a steak or grilled lamb chop and use this pasta as a veggie side dish.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Main, Side

Cuisine: French, Italian Inspired

Servings: 6

Calories: 515kcal

Author: Claire | Sprinkle and Sprouts

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Ingredients

US Customary - Grams

For the sauce

• 2 onions -see note 1
• 3 cloves garlic
• 3 tablespoon extra-virgin olive oil
• ½ teaspoon salt
• ¼ cup wine -see note 2
• 1 can chopped tomatoes (28oz/800g can)
• ½ cup vegetable broth
• ½ teaspoon sugar
• ¼ teaspoon black pepper
• 1 teaspoon fresh thyme leaves - see note 3
• 2 tablespoon chopped fresh basil - see note 4

For the vegetables

• 1 eggplant -see note 5
• 2 bell peppers (red, orange, or yellow) -see note 6
• 2 zucchinis -see note 7
• 4 tablespoon extra virgin olive oil , divided
• ¾ teaspoon salt , divided (cooking/kosher)

For the pasta

• 1 lb pasta -see note 8
• 1 tablespoon salt

Optional garnish

• fresh basil leaves
• grated parmesan

Instructions

• Preheat your oven to 425ºF/220ºC.

While the oven is heating up, start the sauce.

• Peel and chop the onions into large chunks (½-¾ inch square)

  2 onions
  
  
• Peel and thinly slice the garlic cloves.

  3 cloves of garlic
  
  
• Heat the extra virgin olive oil in a large pan over medium heat. Add the onion and the salt. Cook for 4-5 minutes until the onion is soft with a hint of golden on the edges.

  3 tablespoons extra virgin olive oil
  ½ teaspoon salt
  
  
• Add the sliced garlic and stir for 30 seconds. Then pour in the wine. Stir well to remove any browned bits stuck to the bottom of the pan and cook for a minute.

  ¼ cup/60ml white wine
  
  
• Add the canned tomatoes, broth, thyme, black pepper, and sugar. Reduce the heat to medium-low, and simmer gently.

  28oz/800g can chopped tomatoes
  ½ cup vegetable broth
  ½ teaspoon sugar
  ¼ teaspoon black pepper
  1 teaspoon fresh thyme leaves
  
  

Prepare the veg

• Cut the eggplant and zucchinis into ½ inch chunks and cut the bell peppers ¾ inch squares.

  1 eggplant
  2 zucchinis
  2 bell peppers
  
  
• Toss the diced eggplant with 2 tablespoons of extra virgin olive oil and ¼ teaspoon of salt, then arrange on a large, rimmed baking sheet in a single layer.

  diced eggplant
  2 tablespoons extra vigin olive oil
  ¼ teaspoon salt
  
  
• Toss the bell pepper and zucchini with 2 tablespoons of olive oil and ½ teaspoon salt and arrange on a large, rimmed baking tray in a single layer.

  diced zuchini
  chopped bell peppers
  2 tablespoons extra vigin olive oil
  ½ teaspoon salt
  
  
• Place the baking sheets in the oven with the zucchini and bell pepper tray on the top shelf and the eggplant on the middle shelf.
• Cook for 15 minutes. After the 15 minutes, remove the baking trays and stir the vegetables making sure they stay in a single layer.
• Return the veg to the oven and cook for 10 minutes.
• While the veg are cooking place a large pan of water on to boil ready for the pasta.
• Remove the veg from the oven and transfer the vegetables into the tomato sauce.
• Simmer the sauce on the lowest setting while you cook your pasta.

Cooking the pasta

• Add the salt to the boiling water and cook the pasta as per the packet instructions.

  1lb/450g pasta
  1 tablespoon salt
  
  
• Reserve 1 cup of the pasta cooking water and drain the pasta.

Finishing the dish

• Add the cooked pasta to the sauce and stir to combine.

  Add pasta cooking water to thin the sauce to your desired consistency.
• Then stir in the fresh basil and check the seasoning.

  2 tablespoons chopped fresh basil
  salt and pepper to taste
  
  
• Serve garnished with basil and parmesan if desired.

Notes

 

1. You can use any onion you have to hand. White, brown, or red onions will all work.
2. Use red or white wine. If you don't consume alcohol or don't have wine to hand, then you can replace it with extra broth.
3. If you are using dried thyme, then only use ½ teaspoon.
4. Fresh basil is perfect for this sauce.
5. You want a firm, medium-sized eggplant, roughly 1lb/450g
6. Use large bell peppers. You can mix and match the colors to suit what you have. Avoid green as they aren't sweet enough and can affect the final dish.
7. Use firm zucchinis, weighing around 8oz/220g each.
8. You can use any pasta shape you like. Long pasta works well. Or pick a filled pasta like cheese ravioli.

Nutrition

Calories: 515kcal | Carbohydrates: 75g | Protein: 13g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 1831mg | Potassium: 871mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1632IU | Vitamin C: 74mg | Calcium: 75mg | Iron: 3mg

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