Photo of Roasted ratatouille spaghetti by WW

Roasted ratatouille spaghetti

9
Point(s)
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(s)

2 small, each cut into 8 wedges

Aubergine

1 medium, cut into 3-4cm chunks

Courgette

2 medium, cut into 3cm chunks

Red pepper(s)

2 medium, deseeded and cut lengthways into 3cm-wide strips

Olive Oil

2 tablespoons

Oregano, Dried

2 tablespoons, level

Garlic

3 clove(s), finely chopped

Tinned Tomatoes

1 can(s), large, tin cherry tomatoes

Vegetable stock cube(s)

1 cube(s), to make 200ml

Red Wine Vinegar

1 tablespoons

Light Brown Sugar

½ teaspoons

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.

Notes

If you don’t have a large roasting tin (40 x 30cm), split the veg between two tins so they can roast in a single layer. Then divide the remaining ingredients between them at step 2.