Looking for a fuss-free, Lip-smackingly good recipe? Then look no further… 😀
Prep | around 5 mins
Cook | 15 mins
Serves | 4
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 20 minute meal
INGREDIENTS
250g penne
Smoky ratatouille:
2tbsp olive oil
1 carrot, peeled and diced
1 yellow pepper, diced
1 aubergine, diced
4tbsp tomato puree
Handful of cherry tomatoes, roughly chopped
2x large salad tomatoes, halved
1x 400g tin canned chopped tomatoes
1xveg stock cube with 400ml boiling water
1 tbsp smoked paprika
4tbsp reserved pasta water
Sea salt and freshly ground black pepper, to season
Topping:
Basil (freshly chopped or dried), sprinkle of
METHOD
Heat the oil on high in a large skillet or frying pan and fry the carrots, pepper and aubergine for 5 mins. Add the tomato purée and cook for a minute then tip in everything else and simmer for a further 10 minutes
While the vegetables cook, make the pasta (around 10 mins, see packet instructions), drain (retain 4tbsp of pasta water and add it to the ratatouille) and portion into serving bowls. Top with a sprinkling of basil and serve alongside a mixed salad and fresh bread to mop the sauce
I hope you enjoy and let me know if you make it x
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