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Home » Popular » Pasta Night » Ratatouille Pasta

Ratatouille Pasta

June 26, 20187 Comments

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Vegan Pasta Ratatouille - An easy one pot dish bursting with zucchini, tomatoes, garlic, eggplant, lemon, & red peppers with fresh pappardelle pasta. via @thiswifecooksAn easy one pot dish bursting with zucchini, tomatoes, garlic, eggplant, lemon, & red peppers with fresh pappardelle pasta. via @thiswifecooks

Ratatouille Pasta ~

This easy-to-make one-pot dish is absolutely bursting with robust flavors of the season – traditional ratatouille vegetables, including zucchini, tomatoes, garlic, eggplant, lemon, red peppers… it’s all in there… and tossing everything together with fresh pappardelle pasta puts this company-worthy meal over the top.

Serve with crusty bread or Garden Kale Side Salad.

Pasta Ratatouille recipe | Easy to make, one pot dish bursting with robust flavors of the season - zucchini, tomatoes, garlic, eggplant, lemon, red peppers... it's all in there... tossed with fresh pappardelle pasta for a company-worthy meal at home.
Vegan Pasta Ratatouille

Table of Contents

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  • Ratatouille Pasta Dish
  • Ingredients for Ratatouille Pasta
  • Ingredient Notes
  • Optional Add-Ons
  • How to Make Ratatouille Pasta
  • More Vegan Italian Recipes You’ll Love!
  • Follow This Wife Cooks on Instagram | Facebook | Pinterest
  • Ratatouille Pasta
    • Ingredients
    • Instructions
    • Nutrition

Ratatouille Pasta Dish

We’ve definitely hit on a whole family favorite with this ratatouille recipe! It’s a balanced mix of vegetables with the heartiness of the pasta, and the end result was that even the pickiest eaters at the table were practically licking their bowls clean. I served this satisfying dish with toasted garlic bread and a side of chatter about one of our favorite family movies – Ratatouille, of course!

I like this spin on the classic French stew because 

Ingredients for Ratatouille Pasta

  • 1 medium eggplant, approximately 1 pound
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons olive oil
  • salt & ground black pepper
  • 8 ounces fresh pappardelle pasta, by weight
  • 1/4 cup shallot, thinly sliced
  • 1 medium zucchini, halved and sliced into half-moons
  • 2 teaspoons minced garlic
  • 3/4 cup grape or cherry tomatoes, quartered
  • 1/2 cup roasted red peppers, sliced
  • 2 tablespoons Italian flat-leaf parsley
  • 1 teaspoon lemon zest

Ingredient Notes

  • Eggplant – An essential ingredient in traditional ratatouille. Look for eggplant that is slightly firm but not hard. it should also have smooth, shiny skin with a vibrant, deep purple color. Press gently with your thumb; if it yields slightly and bounces back, it’s fresh. Avoid eggplants with blemishes, soft spots, or dull skin, as they may be overripe or have internal damage.
  • Fresh Pappardelle Pasta – I used fresh pasta purely for its time-saving convenience, and any long, wide pasta shape will work. If using dried pasta: Cook pasta according to package directions for al dente consistency, then set aside before beginning cooking. 
  • Shallot – Red onion or yellow onion also work well for this recipe.
  • Zucchini – Or yellow squash.

Optional Add-Ons

Add one or more of these options to the final dish:

  • Lightly drizzle with balsamic vinegar.
  • Add Italian herbs – Sprinkle with chopped, fresh basil or other fresh herbs such as oregano or fresh thyme leaves.
  • Serve with red pepper flakes on the side for those who want to add some heat.
  • Add a light squeeze of lemon juice for a touch of citrus.
  • Sprinkle with grated Parmesan cheese.
Pasta Ratatouille recipe | Easy to make, one pot dish bursting with robust flavors of the season - zucchini, tomatoes, garlic, eggplant, lemon, red peppers... it's all in there... tossed with fresh pappardelle pasta for a company-worthy meal at home.
Vegan Pasta Ratatouille

How to Make Ratatouille Pasta

STEP ONE: Preheat oven to 425 degrees F. Trim and quarter the eggplant lengthwise, then cut into 1/2″ wedges. Place on a paper towel and sprinkle with salt. Allow to sit for 10 minutes. Onto a sheet pan, spread the zucchini slices in an even layer. Drizzle with 1/2 teaspoon olive oil and add salt and black pepper, to taste. Roast for 20 minutes, turning halfway through cooking time.

STEP TWO: During the eggplant roasting process, cook pasta according to package directions, reserving 1/2 cup cooking water. After drained, drizzle lightly with olive oil to prevent sticking.

STEP THREE: To a large skillet over medium-high heat, add 1 tablespoon olive oil. When the oil is hot, add shallot; cook 3-5 minutes, until softened and fragrant.

STEP FOUR: Add zucchini; continue cooking an additional 2-3 minutes. Add garlic for 1 minute more.

STEP FIVE: Reduce heat to low and add grape tomatoes, roasted eggplant, roasted red peppers, and reserved 1/2 cup pasta water. Cook for about 5 minutes, until heated through.

STEP SIX: Stir in prepared pasta and adjust seasoning to taste. Top with parsley and lemon zest and serve hot.

More Vegan Italian Recipes You’ll Love!

  • Italian Chili​
  • Green Olive Pasta​
  • Baked Pesto Pasta​
  •  Classic Lasagna​
  • Pasta Primavera​

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Pasta Ratatouille recipe | Easy to make, one pot dish bursting with robust flavors of the season - zucchini, tomatoes, garlic, eggplant, lemon, red peppers... it's all in there... tossed with fresh pappardelle pasta for a company-worthy meal at home.

Pasta Ratatouille recipe | Easy to make, one pot dish bursting with robust flavors of the season - zucchini, tomatoes, garlic, eggplant, lemon, red peppers... it's all in there... tossed with fresh pappardelle pasta for a company-worthy meal at home.

Ratatouille Pasta

Easy to make, one pot dish bursting with robust flavors of the season and tossed with fresh pappardelle pasta for a company-worthy meal at home.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: dairy free, Italian, pasta, roasted vegetables, vegan, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 4
Calories: 236kcal
Author: Holly Gray
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Ingredients

  • 1 medium eggplant
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons olive oil divided
  • salt and ground black pepper to taste
  • 8 ounces fresh pappardelle pasta
  • 1/4 cup shallot thin-sliced
  • 1 medium zucchini halved and sliced into half moons
  • 2 cloves garlic minced
  • 3/4 cup grape tomatoes quartered
  • 1/2 cup roasted red peppers
  • 2 tablespoons Italian flat-leaf parsley chopped
  • 1 teaspoon fresh lemon zest

Instructions

  • Preheat oven to 425 degrees F.
  • Trim and quarter the eggplant lengthwise then cut into 1/2″ wedges. Place on paper towel and sprinkle with salt. Allow to sit 10 minutes. Onto a baking sheet, spread zucchini slices in an even layer. Drizzle with 1/2 teaspoon olive oil and add salt and pepper, to taste. Roast 20 minutes, turning halfway through cooking time.
  • While eggplant is roasting, prepare pasta according to package directions, reserving 1/2 cup cooking water. After drained, drizzle lightly with olive oil to prevent sticking.
  • To a large skillet over medium high heat, add 1 tablespoon olive oil. When oil is hot, add shallot; cook 3-5 minutes, until softened and fragrant. Add zucchini; continue cooking an additional 2-3 minutes. Add garlic for 1 minute more.
  • Reduce heat to low and add grape tomatoes, roasted eggplant, roasted red peppers, and reserved 1/2 cup pasta cooking water. Cook about 5 minutes, until heated through.
  • Stir in prepared pasta and adjust seasoning, to taste. Top with parsley and lemon zest.
  • Serve warm.

Nutrition

Calories: 236kcal | Carbohydrates: 44g | Protein: 9g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 41mg | Sodium: 556mg | Potassium: 651mg | Fiber: 5g | Sugar: 7g | Vitamin A: 644IU | Vitamin C: 28mg | Calcium: 48mg | Iron: 3mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
Easy to make, one pot dish bursting with robust flavors of the season - zucchini, tomatoes, garlic, eggplant, lemon, red peppers... it's all in there... tossed with fresh pappardelle pasta for a company-worthy meal at home.

Adapted from Purple Carrot.

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Filed Under: Lunch & Dinner, Pasta Night, Vegan Tagged With: comfort food, dairy-free, Italian, pasta, vegan, vegetables, vegetarian

Previous Post: « Easy Vegan Chocolate Cake
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Reader Interactions

Comments

  1. Gemma

    July 30, 2018 at 7:04 pm

    Yum, great mix of fresh flavours!

    Reply
  2. veryveganval

    August 1, 2018 at 12:43 pm

    So tasty looking! I’m tempted to try this with summer squash, as I currently have to much to fit in my refrigerator. You think it would work?

    Reply
    • thiswifecooks

      August 4, 2018 at 7:31 pm

      YEs! I think squash would be a lovely addition!

  3. Mary Ellen

    August 1, 2018 at 10:32 pm

    Oooh yum! This looks delicious! I love pappardelle. 🙂

    Reply
  4. VeeatCookBake

    August 4, 2018 at 1:30 pm

    I love the adding of all the veggies. This sounds super tasty and especially with all the fresh produces in summer 🙂

    Reply
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