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Ratatouille pappardelle

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  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • 2 serves veg or fruit

This meat-free ratatouille pappardelle is packed with chunky veg and Italian flavours. 

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes
Ratatouille pappardelle

Ingredients

  • 1 red onion, chopped
  • 1 eggplant, chopped
  • 1 zucchini, coarsely chopped
  • 1 red capsicum, seeded, chopped
  • 1 tbs baby capers
  • 550g jar Cucina Tomato Matese Basilico Pasta Sauce
  • 250g Cucina Matese Egg Pappardelle Classica Italian Pasta No. 123
  • Basil leaves, to serve
  • Grated parmesan, to serve

Nutritional information

Per serve: Energy: 1431kJ/364 Cals (16%), Protein: 15g (30%), Fat: 4g (6%), Sat Fat: 1g (4%), Carb: 58g (19%), Sugar: 12g (13%), Dietary Fibre: 8g (27%), Sodium: 644mg (32%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat a greased large deep frying pan over medium-high heat. Add onion and cook, stirring, for 2 mins or until onion softens. Add eggplant, zucchini and capsicum and cook, stirring, for 10 mins or until eggplant is tender.

  2. Step 2

    Add baby capers and pasta sauce to the pan with the onion mixture and cook, stirring occasionally, for 20 mins or until vegetables are tender. Season.

  3. Step 3

    Meanwhile, cook the pasta  in a large saucepan of boiling water following packet directions or until al dente. Drain.

  4. Step 4

    Divide pasta among bowls. Spoon over ratatouille mixture. Top with basil and parmesan to serve.

Ratatouille pappardelle

Ratatouille pappardelle
  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes
Ingredients
  • 1 red onion, chopped
  • 1 eggplant, chopped
  • 1 zucchini, coarsely chopped
  • 1 red capsicum, seeded, chopped
  • 1 tbs baby capers
  • 550g jar Cucina Tomato Matese Basilico Pasta Sauce
  • 250g Cucina Matese Egg Pappardelle Classica Italian Pasta No. 123
  • Basil leaves, to serve
  • Grated parmesan, to serve
    Description

    This meat-free ratatouille pappardelle is packed with chunky veg and Italian flavours. 

    Method
    1. Step 1

      Heat a greased large deep frying pan over medium-high heat. Add onion and cook, stirring, for 2 mins or until onion softens. Add eggplant, zucchini and capsicum and cook, stirring, for 10 mins or until eggplant is tender.

    2. Step 2

      Add baby capers and pasta sauce to the pan with the onion mixture and cook, stirring occasionally, for 20 mins or until vegetables are tender. Season.

    3. Step 3

      Meanwhile, cook the pasta  in a large saucepan of boiling water following packet directions or until al dente. Drain.

    4. Step 4

      Divide pasta among bowls. Spoon over ratatouille mixture. Top with basil and parmesan to serve.