Vegan Ratatouille Pasta Delight

/ Vegan Recipes / By

If you’re in the mood for a vibrant, colorful dish that celebrates the bounty of fresh vegetables, this Vegan Ratatouille Pasta is the perfect choice. This recipe is a beautiful fusion of classic ratatouille flavors combined with the comforting goodness of pasta, making it a standout vegan recipe that everyone will love.

Imagine twirling your fork around a plate of al dente pasta, coated in a rich tomato sauce bursting with the flavors of zucchini, eggplant, bell peppers, and herbs. This Vegan Ratatouille Pasta is not just wholesome; it’s a delightful experience that brings the essence of Mediterranean cuisine right to your kitchen.

Whether you’re hosting a dinner party or simply craving a warm, satisfying meal, this dish will not disappoint. Plus, it’s easy to whip up and perfect for any day of the week.

A Wholesome Vegan Ratatouille Pasta Recipe

A bowl of Vegan Ratatouille Pasta with roasted vegetables, garnished with basil, on a wooden table with wine and bread.

This Vegan Ratatouille Pasta features a medley of roasted vegetables simmered in a tangy tomato sauce, served over your favorite pasta. The result is a colorful, hearty dish that’s packed with flavor and nutrients, making it a delightful option for both vegans and pasta lovers alike.

Ingredients

  • 8 ounces pasta of your choice (spaghetti, penne, or fusilli)
  • 1 medium zucchini, diced
  • 1 medium eggplant, diced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups crushed tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
  2. Prepare the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent (about 3-4 minutes).
  3. Add the Veggies: Stir in the zucchini, eggplant, and bell peppers. Cook for about 5-7 minutes, or until they start to soften.
  4. Incorporate the Sauce: Add the cherry tomatoes, crushed tomatoes, oregano, and basil to the skillet. Season with salt and pepper. Let the mixture simmer for about 10-15 minutes until the vegetables are tender and the sauce thickens slightly.
  5. Combine: Toss the cooked pasta into the vegetable sauce, mixing well to coat everything evenly with the delicious flavors.
  6. Serve: Plate the dish and garnish with fresh basil leaves if desired. Enjoy your Vegan Ratatouille Pasta hot!

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Nutrition Information

  • Servings: 4 servings
  • Calories: 320kcal
  • Fat: 10g
  • Protein: 8g
  • Carbohydrates: 48g