Ratatouille Pasta

Tender slices of eggplant and zucchini, roasted tomatoes, and toothsome pasta make this vegan dinner recipe a healthy, satisfying meal. It presents beautifully and can be served as a festive vegan holiday dish.
Tender slices of eggplant and zucchini, roasted tomatoes, and toothsome pasta make this vegan dinner recipe a healthy, satisfying meal. It presents beautifully and can be served as a festive vegan holiday dish.

Ratatouille Pasta

Serves 8

Ingredients:

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  • 1 pound penne or other tube-shaped pasta
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  • 3 tablespoons olive oil
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  • 1 onion, halved, thinly sliced
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  • 3 skinny eggplants, trimmed, sliced crosswise
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  • 2 zucchini, trimmed, sliced crosswise
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  • 3 cloves garlic, minced
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  • 2 teaspoons dried Italian seasoning
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  • 1 (28-ounce) can fire-roasted diced tomatoes
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  • 3 tablespoons finely chopped fresh parsley
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  • Salt and freshly ground black pepper
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  • Shredded vegan cheese, to taste (optional)

Directions:

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  1. Cook pasta in a large pot of boiling salted water according to package directions. Drain in a colander, reserving about 1/2 cup of the pasta water.
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  3. Meanwhile, heat oil in a large skillet over medium heat. Add onion, eggplant, and zucchini and cook, stirring often, until vegetables are softened and lightly browned.
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  5. Add garlic and cook, stirring, for 1 minute. Add Italian seasoning and tomatoes, stirring to combine, and bring to a simmer.
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  7. Simmer for 10 minutes. Add pasta, stirring to combine, and cook until heated through.
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  9. Season with salt and pepper and garnish with cheese, if using.

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