This pasta sauce version is a quick spin on the classic French dish ratatouille, while still invoking all those beautiful flavours. Bursting with an array of colourful veg it's a tasty way to up your veg intake.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
butternut squash 150 g (diced)
aubergine 1 (diced)
bell pepper 1
red onion 1 (diced)
cherry tomatoes 150 g (sliced)
garlic cloves 2 (crushed)
dried oregano 1 tbsp
tomato purée 2 tbsp
red wine 150 ml
linguine 320 g
grated Parmesan 30 g
fresh basil 10 g
Method
Roughly dice the butternut squash, aubergine, bell pepper and red onion. Chop all the vegetables to roughly the same size to help it all cook evenly. Slice the cherry tomatoes in half. Crush the garlic.
Heat the oil in a large pan on a medium heat. Add the butternut squash, aubergine, bell pepper, red onion and cherry tomatoes, along with a pinch of salt and pepper. Cook for 15 minutes, stirring occasionally.
Meanwhile cook the pasta according to the packet instructions. Drain the pasta, reserving some of the cooking water for your sauce in step 5.
Add the oregano, crushed garlic and tomato purée to the pan with the vegetables and cook for 2 minutes.
Stir in the red wine and let it simmer until it reduces in volume by half. Cook for another 2 minutes then stir in a couple of spoonfuls of the pasta cooking water to loosen the sauce and add some extra flavour. Check the seasoning and adjust to how you like it.
Serve the ratatouille sauce with the pasta, scatter over the grated parmesan and tear the basil leaves on top. Swap the Parmesan for a vegetarian cheese to keep this meal fully vegetarian. Enjoy!
