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