Ratatouille with pasta
A simple, hearty dish of roasted vegetables with spaghetti
Allergens: contains cereals containing gluten. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 83g carbs · 6g sugars · 7g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Spaghettiuse 400g | £1.191kg · £0.12 per 100g | £0.75500g · £0.15 per 100g |
| Courgettesuse 2 | 2 × £1.39200g | £1.45500g · £0.29 per 100g |
| Carrotspack 500g · use 2 | £0.55£0.11 per 100g | £0.44 |
| Red onionpack 1kg · use 1 | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Cherry tomatoesuse 200g | £1.00300g · £0.33 per 100g | £0.89200g |
| Basket total (full packs) | £6.47 | £4.48 |
| Cost of what this recipe uses | £4.25 | £2.94 |
| Per serving | £1.06 | £0.74 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prepare the vegetables by finely dicing the red onion, peeling and slicing the 2 carrots, and cutting the 2 courgettes into 1cm thick rounds. Leave the 200g of cherry tomatoes whole so they can burst easily during the cooking.
- Heat 2 tablespoons of vegetable oil in a large pan or casserole over medium heat. Add the diced onion and carrots, sautéing for about 6-8 minutes until the onions are translucent and the carrots have started to soften slightly.
- Add the sliced courgettes to the pan and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally, until the vegetables are tender and just starting to turn golden at the edges.
- Stir in the 200g of cherry tomatoes and season generously with a pinch of salt and black pepper. Cover the pan and simmer gently for 10 minutes until the tomatoes have burst and created a light sauce.
- While the vegetables simmer, bring a large pot of salted water to a boil on the hob and cook the 400g of spaghetti according to the packet instructions, usually 8-10 minutes, until al dente.
- Drain the spaghetti using a colander, reserving a small mug of the pasta water. Add the pasta directly into the pan with the vegetables, tossing well to coat every strand in the juices and vegetable oils.
- Taste the dish and add more salt or pepper if needed. Serve hot in four deep bowls, ensuring each person gets a generous portion of the roasted vegetables mixed in with the pasta.
Tips
- To save money, use frozen mixed Mediterranean vegetables instead of fresh courgettes and carrots; they work perfectly in this style.
- To batch‑cook, cool the leftovers quickly within 2 hours and store in airtight containers in the fridge for up to 2 days.
- To reheat, place in the microwave with a splash of water until steaming hot throughout; reheat only once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Spaghetti · about 100g left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Spaghetti Bolognese, One-Pot Creamy Tomato & Lentil Pasta, Chicken Stroganoff. - Carrots · about 340g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Red onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).