Smoky ratatouille pasta

As the nights draw in and the weather gets colder, you’ll love making this comforting dish…

Prep | 5 mins

Cook | 25 mins

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 30 minute meal


250g pasta shells

Smoky Ratatouille:

2tbsp olive oil

1 carrot, peeled and diced

1 yellow pepper, diced

1 courgette, cut into thick fries

4tbsp tomato puree

Handful of cherry tomatoes, roughly chopped

2x large salad tomatoes, roughly chopped

1x 400g tin of chopped tomatoes

1x veg stock cube with 400ml boiling water

1 tbsp smoked paprika

4tbsp reserved pasta water

1x 400g tin of cannellini beans

Sea salt and freshly ground black pepper, to season


Basil (freshly chopped or dried), sprinkle of


First, make the Smoky Ratatouille. Heat the oil on high in a large skillet or frying pan and fry the carrots, pepper and courgette for 5 mins. Add the tomato purée and cook for a minute then tip in everything but the beans and simmer for a further 10 minutes

Cook the pasta for around 10 mins (see packet instructions)

Add the beans to the ratatouille and cook for another 4 minutes

Drain the pasta (retain 4tbsp of pasta water and add it to the ratatouille), portion into serving bowls and top with the Smoky Ratatouille. Add a sprinkling of basil and serve alongside a mixed lead salad and fresh bread to mop the sauce. Absolutely Delicious. Enjoy x

Copyright (c)

Published by misterrands


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