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Bloody Mary ratatouille

Bloody Mary ratatouille


Fans of the cocktail will enjoy this spicy take on the traditional French vegetable stew. Our version is vegan, too

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1637kj 387kcal
  • Fat
    Low 8%
  • Saturates
    Low 4%
  • Sugar
    Low 15%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 69g


  • 1 tbsp Co-op olive oil
  • 1 red onion, thinly sliced
  • 2 celery sticks, finely chopped
  • 3 large garlic cloves, finely chopped
  • 1 courgette, cut into 3cm chunks
  • 1 aubergine, cut into 3cm chunks
  • 2 roasted red peppers from a jar, cut into 3cm chunks
  • 500ml Co-op Italian passata
  • 3 tbsp vodka (optional)
  • 1 tsp Tabasco
  • 2 rosemary sprigs, leaves picked and finely chopped
  • 300g vegan tagliatelle
  • 2 tbsp finely chopped flat leaf parsley


  1. Heat the oil in a large saucepan over a high heat
  2. Add the onion, celery and garlic, and cook for 5 mins, until the onion is starting to soften
  3. Add the courgette, aubergine and pepper, and cook for 5 mins more, stirring occasionally
  4. Mix in the passata, vodka (if using), Tabasco and rosemary
  5. Season and simmer, covered, for 8-10 mins, until the vegetables are tender but still holding their shape
  6. While the ratatouille is simmering, cook the pasta according to the pack instructions. Serve with the ratatouille, garnished with the parsley

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