Ratatouille Pasta
- greenkaiaga
- Oct 26, 2022
- 2 min read
Updated: Jul 17
This rich in flavor and packed with veggies pasta is a perfect plant-based weeknight dinner. It takes about 40-45 minutes to make but requires minimal effort and the flavor is just spectacular. It’s sweet thanks to the capsicums, fresh thanks to the tomatoes and has a beautifully soft texture. Yum! You have to try it for yourself!
🍽 Serves 4 🕘 40-45 minutes Difficulty: Beginner
Ingredients:
200-250g of pasta (pipette or penne)
1 Tbsp olive oil
1 red onion
3 cloves of garlic
2 Tbsp tomato paste
1/2 eggplant
1 courgette (zucchini)
1 red capsicum
1 yellow capsicum
½ cup kalamata or black olives (optional)
½ tsp thyme
1 tsp Italian herbs
1-2 Tbsp of vegan red wine
1 cup passata
1 can chopped tomatoes
Fresh thyme or basil to garnish
Instructions:
Prepare the ingredients, chop eggplant, courgette, and capsicums into bitesize pieces (1cm cubes). Dice the onion and mince the garlic.
Heat a large saucepan, pour olive oil and add onion and garlic. Sauté for 3-4 minutes, add tomato paste and combine. Sauté for 2-3 more minutes until fragrant.
Add vegetables and olives and stir. Sauté for 4-5 minutes, stirring occasionally but not too often.
Incorporate herbs and red wine. Add the d passata and chopped tomatoes.
Simmer for approx. 20 minutes – until all vegetables are soft. Add salt and pepper to taste.
In the meantime, cook the pasta according to the instructions on the packaging.
Mix in the pasta (add a little bit of pasta water if needed)
Serve garnished with fresh thyme (or basil).
Enjoy!
Notes: I like to top it with some nutritional yeast or homemade vegan parmesan
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