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Home » Popular » Pasta Night » Vegan Pasta Ratatouille

Vegan Pasta Ratatouille

June 26, 20185 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

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.
5 from 1 vote
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Author: Holly Gray
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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.

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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...

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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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Holly Gray - vegan food blogger - thiswifecooks.com

Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

Here, you will find everything from quick and easy dinners to comfort food classics and holiday favorites.

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