Thursday 21 November 2019

GIY recipe of the week: Pasta with ratatouille

Ratatouille with pasta
Ratatouille with pasta

We're on the hunt for recipes that use parsnips at the moment, having extracted a glut of them lately from the cold soil.

This is a James Martin classic – easy and quick to cook. If you have a homegrown squash or pumpkin in storage, I would use that instead of the sweet potato.


* 200g sweet potatoes, peeled and cut into wedges

* 200g parsnips, peeled and cut into large pieces

* 200g carrots, washed and cut into large pieces

* 110g red onions, cut into quarters

* 3-4 cloves garlic

* 2 tbsp olive oil

* 75ml clear honey

* 2 sprigs rosemary, plus extra chopped to garnish

* salt and freshly ground black pepper

* 500g packet of pasta

* 800ml passata


* Preheat the oven to 200C. Place all the vegetables and the garlic on an oven tray and drizzle with the olive oil and honey.

* Add the sprigs of rosemary and season well. Cook for about 20 minutes. n While the vegetables are in the oven, cook the pasta according to instructions.

* Remove vegetables from the oven, squeeze the cloves of roasted garlic over the vegetables and tip everything into a saucepan.

* Add the passata, bring to the boil and simmer gently for a minute or two.

* Serve on top of the pasta and garnish with chopped rosemary.

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