• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

This Wife Cooks™

  • About
    • Contact
    • Instagram
    • Press Features
    • Work With Me
    • JOIN MY NEWSLETTER
  • Holidays & Celebrations
    • Thanksgiving
    • Christmas
    • New Year’s
    • St. Patrick’s Day
    • Easter
    • Cinco de Mayo
    • 4th of July
    • Oktoberfest
    • Halloween
    • Game Day
    • Happy Birthday
  • Recipe Collections
    • Appetizers
    • Breakfast & Brunch
    • Dessert
    • Lunch & Dinner
    • Side Dishes
    • Snacks
  • Popular
    • Breads
    • Casseroles & Comfort Food
    • Cookies & Cakes
    • Dressings & Dips
    • Kid Favorites
    • Pasta
    • Rice & Grains
    • Soups, Chilis, & Stews
    • Salads
    • Sandwiches, Tacos, & Burgers
    • Baking
    • Vegan
    • Vegetarian
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Home » Popular » Pasta Night » Vegan Pasta Ratatouille

Vegan Pasta Ratatouille

June 26, 20185 Comments

Pin
Share
Tweet
39Shares
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

Vegan Pasta Ratatouille

This easy to make one-pot dish is absolutely bursting with robust flavors of the season – 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.

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.

We’ve definitely hit on a new family favorite with this one!

Even the pickiest of eaters at the table were practically licking their bowls clean and for good reason…

Served with toasted garlic bread and a side of chatter about one of our favorite family movies – Ratatouille.

I mean, how could we not, right? It’s so good!

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.

Ingredients for Vegan Pasta Ratatouille:

  • eggplant
  • sea salt
  • olive oil
  • salt & pepper
  • fresh pappardelle pasta
  • shallot
  • zucchini
  • garlic
  • grape tomatoes
  • roasted red peppers
  • Italian flat-leaf parsley
  • lemon zest

How to make Vegan Pasta Ratatouille:

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 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 the 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.
 
 
Cheers!

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.

Vegan Pasta Ratatouille

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.
0 from 0 votes
Print Pin Rate
Author: Holly
Prevent your screen from going dark

Ingredients

  • 1 medium eggplant
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons olive oil divided
  • salt and 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.
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.

Pin
Share
Tweet
39Shares

More Recipes!

Join My Newsletter

Signup to get all my latest recipes delivered right to your inbox every week!

You have Successfully Subscribed!

Filed Under: Lunch & Dinner, Pasta Night, Vegan Tagged With: pasta, vegan, vegetables

about holly

ABOUT HOLLY

Hi, I'm Holly! Welcome to my little corner of the Internet. I am passionate about food and love to share creative and flavorful recipes the whole family will love! Read more...

Previous Post: « Easy Vegan Chocolate Cake
Next Post: German Style Carrot Dogs »

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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

Hi there! My name is Holly and I believe anyone can cook delicious vegan meals!

Here you will find creative and flavorful plant-based recipes including comfort food classics and holiday favorites.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Join My Newsletter

Signup to get all my latest recipes delivered right to your inbox every week!

You have Successfully Subscribed!

Recent Posts

  • Cauliflower Rice with Cilantro and Corn
  • Vegan Tortellini Soup
  • Italian Stuffed Peppers
  • Chocolate Fondue

Archives

Footer

as seen on

Copyright © 2021 thiswifecooks.com. All rights reserved. Privacy Policy .