Roasted ratatouille spaghetti
9
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Ratatouille is a classic veggie dish that can be served in lots of ways. We’ve paired it with wholewheat spaghetti to make a tasty and satisfying meal.
Ingredients
Red onion
2 small, each cut into 8 wedges
Aubergine
1 medium, cut into 3-4cm chunks
Courgette
2 medium, cut into 3cm chunks
Red pepper
2 medium, deseeded and cut lengthways into 3cm-wide strips
Olive Oil
2 tablespoon(s)
Oregano, Dried
2 tablespoon(s), level
Garlic
3 clove(s), finely chopped
Tinned Tomatoes
1 can(s), large, tin cherry tomatoes
Vegetable stock cube
1 cube(s), to make 200ml
Red wine vinegar
1 tablespoon(s)
Light Brown Sugar
½ teaspoon(s)
Wholewheat Pasta, dry
240 g, spaghetti
Basil, fresh
15 g, torn to serve
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the onions, aubergine, courgettes and peppers into a large roasting tin. Drizzle with the oil and toss everything together to coat, then spread out into a single layer (see Cook’s tip). Scatter over the oregano and season to taste.
2
Roast for 20 minutes until the vegetables are tender and beginning to caramelise. Remove from the oven, stir in the garlic, tomatoes, stock, vinegar and sugar, and return to the oven for 15 minutes. The sauce should have thickened and the veg should be tender.
3
Meanwhile, cook the pasta to pack instructions. Drain well.
4
Divide the pasta between bowls. Spoon over the sauce and serve topped with basil.
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