Vegan Ratatouille Pasta Bake
Servings people
Calories 521kcal
Cost £3.80
Ingredients
- 350 g dry penne pasta
- salt
- 1 aubergine cut into 3cm chunks
- 2 tbsp olive oil
- 2 small courgettes (or 1 medium) cut into 2cm chunks
- 1 red, yellow or orange bell pepper seeds & stem removed, cut into 2cm chunks
- 1 red onion peeled, thinly sliced
- 2 x 400g tins chopped tomatoes
- 300 ml vegetable stock (made with 1/2 veg stock cube)
- 1 tsp dried oregano or mixed dried herbs
- 1 pinch sugar, any kind
- 1 tbsp balsamic vinegar optional
Breadcrumb topping:
- 2 tbsp olive oil
- 1 clove garlic crushed or finely grated
- 1 large pinch nutritional yeast optional
- 1 large pinch dried oregano
- 1 large pinch salt
- 5 tbsp dry breadcrumbs
Instructions
Soak the pasta:
- Place the dry pasta into a heatproof bowl or dish. Cover well with freshly boiled water and season with a generous pinch of salt. Set the pasta aside to soak for 30 minutes, stirring the pasta occasionally in the first 5 minutes to prevent the pieces sticking together.350 g dry penne pasta, salt
- Once the pasta has soaked, drain and set aside.
Cook the vegetables:
- Add the aubergine chunks with a pinch of salt to a dry, large, non-stick frying pan. Cook over a medium-high heat on the stove, stirring occasionally, until the aubergine is starting to brown.1 aubergine
- Pour the oil into the pan and add the courgette, pepper and onion too. Stir to coat with the oil and cook over a medium-low heat for 10-15 minutes, stirring occasionally, until the vegetables have softened and are starting to caramelise.2 tbsp olive oil, 2 small courgettes (or 1 medium), 1 red, yellow or orange bell pepper, 1 red onion
Preheat the oven:
- Preheat the oven to 180°C fan (350°F)/ 200°C non-fan (400°F).
Add the tomato, stock & flavourings:
- To the frying pan, add the chopped tomatoes, vegetable stock, oregano (or mixed dried herbs), sugar and balsamic (if using). Stir together, bring to the boil and simmer for 5 minutes so it can reduce down slightly. Remove from the heat. Taste and season with more salt and/or sugar, if needed.2 x 400g tins chopped tomatoes, 300 ml vegetable stock, 1 tsp dried oregano or mixed dried herbs, 1 pinch sugar, any kind, 1 tbsp balsamic vinegar
Assemble:
- Toss the soaked, drained pasta with the vegetable sauce in an ovenproof dish or casserole (I used a deep 23 x 30cm baking tin). Cover the dish with an upturned baking tray to act as a lid (or cover the dish tightly with kitchen foil).
- Bake the covered dish for 30 minutes.
Make the topping:
- As the pasta is baking, make the breadcrumb topping by combining the olive oil, garlic, nutritional yeast (if using), oregano and salt in a small bowl and mix together. Add the breadcrumbs and stir through to coat with the oil.2 tbsp olive oil, 1 clove garlic, 1 large pinch nutritional yeast, 1 large pinch dried oregano, 1 large pinch salt, 5 tbsp dry breadcrumbs
Sprinkle on the topping & bake again:
- Uncover the baking dish and sprinkle with the garlicky breadcrumbs. Return to the oven, uncovered, for a final 10 minutes so the breadcrumbs can get toasty and golden-brown.
- Remove from the oven and serve whilst hot.
Video
Notes
(A cost of £3.77 for the total recipe was calculated using ingredients from Asda in September 2022)
Nutrition
Serving: 1serving | Calories: 521kcal | Carbohydrates: 82g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Fiber: 5g | Sugar: 17g