Vegetable Ragu – Hearty, Healthy Vegetarian Pasta

Updated May 2026

If you’re looking for a delicious, filling vegetarian pasta dinner, this vegetable ragu is a winner. It’s loaded with aubergine, courgette, garlic, and fresh basil, and can be tossed through tagliatelle, spaghetti, or pappardelle.

Even picky eaters will enjoy this sauce, and it’s a great way to get extra vegetables into your family meals. The sauce is naturally rich and sweet from the tomatoes and perfectly seasoned with Italian herbs.

This ragu is ideal for weeknight dinners, batch cooking, and makes a versatile base for lasagne, pasta bakes, or even as a hearty stew topping.

Why You’ll Love This Vegetable Ragu

• Quick and easy – ready in just 40 minutes.
• Vegetarian and family-friendly – perfect for kids and adults.
• Nutritious – packed with vegetables for fibre, vitamins, and minerals.
• Versatile – use as pasta sauce, in lasagne, or as a topping for grains.
• Customisable – add mushrooms, olives, or your favourite vegetables.

Ingredients

For the ragu:

• Splash of olive oil
• 1 red onion, finely chopped
• Pinch salt
• 2 cloves garlic, finely chopped
• 1 aubergine, diced (remove fluffy centres)
• 1 courgette, diced (remove fluffy centres)
• 2 tins chopped tomatoes
• 1 tablespoon balsamic vinegar
• Pinch of sugar
• 2 teaspoon dried oregano
• Bunch fresh basil leaves, roughly torn

For serving:

• 500g fresh tagliatelle
• Optional: grated Parmesan or vegan alternative
• Fresh green salad or steamed green beans

Equipment Needed

• Chopping board
• Sharp vegetable knife
• Large frying pan or skillet
• Cooking spoon or spatula
• Saucepan for pasta
• Grater

How To Make Vegetable Ragu

Step 1 – Prepare and sauté vegetables

Heat a splash of olive oil in a large frying pan. Add onions with a pinch of salt and sauté for 5 minutes over medium heat until softened but not browned.

Step 2 – Cook the aubergine and courgette

Add garlic, aubergine, and courgette to the pan. Fry gently for 5 minutes until slightly softened. Stir regularly to prevent sticking.

Step 3 – Add tomatoes and seasoning

Pour in chopped tomatoes, balsamic vinegar, pinch of sugar, and dried oregano. Season with salt and black pepper. Bring to the boil, reduce heat, and simmer uncovered for 20 minutes until the sauce thickens. Stir occasionally and add a splash of water if needed.

Step 4 – Add basil and toss pasta

Stir in torn fresh basil leaves. Cook pasta according to packet instructions (3–4 minutes for fresh tagliatelle), drain, and toss with the ragu until coated evenly.

Step 5 – Serve

Plate the pasta and ragu. Top with grated Parmesan or vegan alternative. Serve with a fresh green salad, steamed green beans, or garlic bread.

Pro Tips

• Batch cooking – make extra ragu and freeze portions for 2–3 days.
• Add extra vegetables – mushrooms, olives, roasted peppers, or spinach are great additions.
• Use as lasagne filling – layer with pasta sheets and béchamel sauce for a hearty vegetarian lasagne.
• Spice it up – add chilli flakes or freshly ground fennel seeds for a warming twist.
• Kid-friendly hack – blend the ragu slightly for a smoother texture if children prefer.

More Delicious Vegetable Recipes To Try

If you love this Vegetable Ragu, you’ll also enjoy these tasty vegetable-packed recipes from Daisies & Pie:

• Vegetarian Naan Bread Pizza With Mushrooms – quick, cheesy naan pizzas topped with mushrooms and caramelised onions.
• Vegetarian Fajitas – black bean and vegetable fajitas, packed with colour, protein, and fibre.
• Watercress Pesto – a fresh Italian-style pesto perfect for stirring through pasta or drizzling over roasted vegetables.
• Chicory Salad – peppery watercress and chicory salad with a fiery chilli and ginger dressing.
• Air Fryer Tinned Potatoes – crispy, quick potatoes, perfect as a side to your veggie meals.

Explore our full vegetable recipe collection here: Daisies & Pie Vegetable Recipes