All the delicious flavours of ratatouille are sneaked into this simple pasta dish. Hidden Vegetable Ratatouille Pasta is perfect for getting vitamins into little fusspots or for when you fancy a more flavoursome tomato pasta sauce.
Heat 1 tablespoon of olive oil in a non-stick frying pan and add the aubergine and courgette. Fry on a high heat for 3-5 minutes until brown all over, stirring frequently.
In a wide, deep sauce pan place the other tablespoon of olive oil along with the onion and red pepper and fry on a gentle heat for 5 minutes until softened but not coloured.
Add the aubergines and courgette to the onions/peppers pan and add the garlic. Fry for 1 more minute on a gentle heat.
Add the tins of tomatoes, salt, pepper and Herbes de Provence, and bring to the boil. Turn down low and simmer for 10 minutes, stirring occasionally.
Meanwhile cook your pasta according to packet instructions / your own preferences.
When the sauce is ready, use a stick blender to whizz the sauce up to a smooth consistency (or transfer to a regular blender).
Transfer half the sauce into a box (or boxes) to keep in the fridge or freezer until needed. Tip the pasta into the rest of the sauce and bring back to the boil.
Serve the pasta in bowls with a little grated cheese.
This recipe makes a double quantity of sauce, which can be kept in an airtight container in the fridge for 2-3 days or in the freezer for 2-3 months. Why not freeze in individual portions for ultimate flexibility - and a super quick and nutritious meal when you just don't feel like cooking?!
Nutrition information is approximate and meant as a guideline only.