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Jeanette’s Ratatouille Pasta

Jeanette Orrey MBE


Serves: 8

Prep time: 10 mins

Cook time: 40 mins


250g macaroni, penne or twists (tri-coloured would be fun)

3 tablespoons of olive oil

1 garlic clove, peeled and crushed

350g red or white onions, peeled and roughly chopped

1 medium red pepper, deseeded and roughly diced

1 medium green pepper, deseeded and roughly diced

225g courgettes, trimmed and roughly diced

1 medium aubergine, trimmed and roughly diced

2x 400g tins of good Italian tomatoes

1 tablespoon tomato puree

1 teaspoon mixed dried herbs

150ml water

Veg Portions / Serving: 2


Kitchen Ninja

Recipe donated by Jeanette Orrey MBE for Veg Power. Food photography by Claire Wright |

You can use any combination of vegetables for this dish – look at what is in season, they will be cheaper and really taste good, and this recipe is so quick.


Heat 1 tablespoon of the olive oil in a saucepan and gently fry the garlic and onion for about 5 minutes. Add the other 2 tablespoons of oil, along with the peppers, courgettes and aubergine and continue to cook over a moderate heat for 5 minutes.

Add the canned tomatoes, tomato puree and herbs. Pour in the water, reduce the heat and simmer, stirring occasionally for another 25- 30 minutes.

Meanwhile in a large saucepan of boiling water, cook the pasta for 10 minutes or until tender. Drain, then mix with the vegetables. Warm through and serve      

Remember, if you use different vegetables the cooking time of those vegetables will change from above.

Kids in the kitchen:

There are lots of hands-on things for the kids to do here, including peeling garlic and measuring out the oil, tomato puree, dried herbs and water.

Jeanette Orrey MBE

Jeanette worked in school catering for 20+ years. She co-founded Food for Life, was awarded an MBE in 2011 for her services to school food, was a member of the School Food Plan Expert Panel.

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