Smoky Ratatouille pasta

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


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


Basil (freshly chopped or dried), sprinkle of


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

Copyright (c)

Published by misterrands


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