Ratatouille Pasta Hidden Veggies

Ratatouille Pasta Hidden Veggies

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Ratatouille Pasta Hidden Veggies

Discover a twist on a classic dish with this Ratatouille Pasta Hidden Veggies recipe! Packed with a colourful array of diced vegetables and a flavourful sauce, this dish is not only nutritious but also a delicious way to sneak in extra veggies for your little ones. Perfect for fussy eaters!

This recipe was provided by our wonderful Chef Carol at Guardian Preston West.

Serves 4-6


  • 1 eggplant, diced
  • 1 zucchini, diced
  • 1 capsicum, diced (any colour)
  • 1 brown onion, diced
  • 1 carrot, diced
  • 1 tablespoon crushed garlic
  • 400g passata
  • 1 teaspoon paprika
  • 1 teaspoon Italian herbs
  • 1 teaspoon white or black pepper
  • 1/2 bunch basil, chopped
  • Pasta of your choice


    1. Heat olive oil in a large pan over medium heat. Add the onions and cook until browned.
    2. Add the garlic and cook for another 2 minutes.
    3. Add the diced eggplant, zucchini, capsicum, and carrot. Cook until the vegetables are softened.
    4. Stir in the passata, paprika, Italian herbs, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
    5. Remove from heat and blend the mixture with a stick blender until smooth.
    6. Stir in the cream and chopped basil.
    7. Cook the pasta according to package instructions. Drain and return to the pot.
    8. Add the ratatouille sauce to the pasta and mix well.
    9. Serve hot, garnished with additional basil if desired.

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