The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chargrilled ratatouille pasta
France meets Italy in this Mediterranean flavour fest. Hearty chunks of aubergine, courgette and red pepper are gently grilled with baby tomatoes, generously mixed with spaghetti, and tossed in a fragrant tomato and basil sauce. Veggie pasta never tasted so good!
SWK: Source of fibre
Plants 4
SWK: Source of protein
highly rated
Serving size
Ingredients
- 1 romano pepper
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 200g pasta (Wheat) (Durum wheat semolina)
- 1 handful of fresh basil
- 200g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 aubergine
- 1 courgette
- 110g baby tomatoes
Nutritional Information
Calories: 470
Protein: 16g
Carbs: 91g
Fat: 3.3g
Ingredients
- 2 romano pepper
- 2 x of fresh basil
- 400g passata (tomatoes, salt, citric acid)
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 2 aubergine
- 2 courgette
- 200g baby tomatoes
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 400g pasta (Wheat) (Durum wheat semolina)
Nutritional Information
Calories: 469
Protein: 16g
Carbs: 91g
Fat: 3.3g
Chargrilled ratatouille pasta
France meets Italy in this Mediterranean flavour fest. Hearty chunks of aubergine, courgette and red pepper are gently grilled with baby tomatoes, generously mixed with spaghetti, and tossed in a fragrant tomato and basil sauce. Veggie pasta never tasted so good!
Cook time:
25 mins
Cuisine:
Italian
Food group:
Vegan
Allergens: Sulphites, Wheat, Celery
Cooking Instructions
Dice & grill
- Heat your grill to high.
- Dice the aubergines into 1cm chunks. Halve the courgettes lengthways, then slice into half-moons. Deseed the peppers and dice into 1cm squares.
- Put the prepped veg and tomatoes on a baking tray lined with foil, spritz with cooking spray and lightly season. Grill for 12-15 mins, until beginning to blacken in places.
Sort that sauce
- Meanwhile, finely chop half the basil leaves.
- Put a non-stick saucepan over a medium heat and tip in the chopped basil. Squeeze in the passata and vinegar, then crumble in the stock and pour in 150ml water (225ml for 4 portions). Stir well and simmer for 8-10 mins, until thickened slightly.
Simmer the pasta
- At the same time, cook the pasta in boiling water for 7-8 mins, then drain.
Finish & serve
- Stir the grilled veg and pasta into the tomato sauce and scatter the remaining basil leaves on top.