Roasted vegetables, rich tomato sauce and fusilli come together in a colourful ratatouille pasta that’s rustic, comforting and ready in 30 minutes.
4 people
1
Preheat oven to 200°C. Line 2 oven trays with baking paper. Place mushrooms, eggplant, capsicum and rosemary in a large bowl. Add 2 tablespoons of the oil and toss to combine. Spread vegetables onto the prepared trays. Bake 20 minutes or until vegetables are tender.
2
Meanwhile, heat remaining oil in a large frying pan over a medium heat. Add onion and cook for 8 minutes or until soft, stirring occasionally. Add garlic and cook, stirring for 2 minutes longer. Add Polpa and pepper and stir to combine. Simmer 10 minutes or until thickened, stirring occasionally.
3
While sauce is simmering, cook pasta as directed on packet.
4
When ready, add roasted vegetables and basil to sauce and stir to combine. Serve ratatouille pasta and top with parmesan.
This ratatouille pasta brings the spirit of the classic vegetable dish into an easy pasta recipe. Eggplant, mushrooms and red capsicum roast until tender and lightly caramelised, concentrating their flavour before meeting a rich tomato sauce.
Mutti Polpa Finely Chopped Tomatoes create the base of the sauce, cooked gently with onion and garlic until thick and full-bodied. Their texture wraps around the fusilli and roasted vegetables, turning simple ingredients into a generous vegetable pasta with deep tomato flavour.
Ready in around 30 minutes, this ratatouille pasta recipe is an easy way to bring more vegetables to the table without sacrificing flavour. Finish with grated Parmesan and serve while the pasta is hot and the tomato sauce is still clinging to every twist of fusilli.
