Roasted ratatouille spaghetti

Name: Roasted ratatouille spaghetti
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 small Red onion each cut into 8 wedges; 1 medium Aubergine cut into 3-4cm chunks; 2 medium Courgette cut into 3cm chunks; 2 medium Red pepper deseeded and cut lengthways into 3cm-wide strips; 2 tablespoon(s) Olive Oil; 2 tablespoon(s), level Oregano, Dried; 3 clove(s) Garlic finely chopped; 1 can(s), large Tinned Tomatoes tin cherry tomatoes; 1 cube(s) Vegetable stock cube to make 200ml; 1 tablespoon(s) Red wine vinegar; 0.5 teaspoon(s) Light Brown Sugar; 240 g Wholewheat Pasta, dry spaghetti; 15 g Basil, fresh torn to serve

Points® value

Total Time

50 min

Prep

15 min

Cook

35 min

Serves

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

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.
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.
Meanwhile, cook the pasta to pack instructions. Drain well.
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.

Roasted ratatouille spaghetti

Ingredients

Instructions

Notes

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