This easy one-pot Vegan Ratatouille Pasta with roasted veggies like eggplant and dressed in a spicy tomato sauce. This healthy homemade dinner recipe is the perfect weeknight meal.
Course Main Course
Cuisine French, Italian
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Author Two Market Girls
Ingredients
200gpenneuncooked
2tbsp(2 tbsp) olive oil
300g(1-2) zucchinicut into 1 inch pieces
150g(1) Chinese eggplantcut into 1 inch pieces
150g(1) bell peppercut into 1 inch pieces
140g(½) red onioncut into 1 inch pieces
38g(4 cloves) garlic, minced
2g(2 tsp) Italian seasoning
1g(1 tsp) crushed red pepper
225g(1 cup) tomato sauceof choice
15gfresh basilchopped
salt & pepper
Instructions
Cook pasta according to package instructions. Reserve some of the cooking water (about 1 cup) for later in the recipe before draining.
Add oil to a pan over medium-high heat. To your heated pan add bell pepper and red onion and cook for a couple minutes. Add in the eggplant and zucchini, along with the minced garlic, Italian seasoning, crushed red peppers, salt and pepper. Stir and cook for about 5 minutes or until the vegetables are tender.
Add the cooked pasta, sauce and reserved pasta water starting with a 1/2 cup. Stir until combined. If more liquid is needed add a splash more pasta water until desired. Turn off the heat and add chopped basil.
Serve with a sprinkle of vegan parmesan or nutritional yeast if desired.