Ratatouille pasta is a delicious and healthy dish that combines the classic French ratatouille with pasta to create a satisfying and flavorful meal. It is a perfect dish for a weeknight dinner as it’s easy to make and doesn’t require a lot of ingredients.
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The dish is made with a medley of vegetables such as eggplant, bell pepper, zucchini, onion, and tomatoes, which are simmered together to create a flavorful sauce. The sauce is then tossed with pasta to create a complete meal that is both delicious and nutritious.
Not only is it delicious, but it’s also a nice way to use up any extra vegetables you have in your fridge. Plus, this dish is incredibly versatile and can be made with almost any vegetables you have on hand.
Another great thing about ratatouille pasta is that it’s easy to make. The recipe is also quite adaptable, so you can adjust the ingredients to suit your taste.
If you’re looking for a new pasta dish to add to your recipe collection, give this one a try and you won’t be disappointed!
About Ratatouille Pasta
Ratatouille pasta is a fantastic way to relish the classic French dish ‘Ratatouille’ differently. Bursting with refreshing flavors, this pasta dish is a perfect vegetarian lunch or dinner for any day.
Ratatouille is a classic French dish that is typically cooked with a medley of fresh vegetables such as eggplant, bell pepper, zucchini, onion, and tomatoes. The pasta adds a nice contrast to the tender vegetables and creates a filling and satisfying meal.
It’s one of such dishes that’s not only healthy but also packed with indulging flavors, making it the perfect addition to any pasta dish.
This pasta dish is also excellent for meal prepping. You can make a big batch of ratatouille pasta on the weekend and have it for lunches or dinners throughout the week.
Storing leftovers and reheating this pasta is very easy, so it’s perfect for taking to work or school. The leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the microwave or on the stovetop.
In this recipe, we’re going to be making a ratatouille pasta that’s sure to please everyone, even the pickiest of eaters will love devouring this.
One of the best things about ratatouille pasta is that it’s a wholesome dish. Vegetables provide a good source of fiber, vitamins, and minerals, while pasta provides complex carbohydrates for energy.
It is also low in calories, which makes it an ideal option for those trying to eat a more balanced diet.
There are many ways you can cook pasta sauce. For example, if you prefer your pasta sauce to be more tomato-based, you can either use a pasta sauce such as arrabbiata, or you can add more canned tomatoes. If you prefer a more herb-based sauce, you can add basil and oregano.
The key to making perfect ratatouille pasta is in cooking vegetables the right way. You need to cook the vegetables until they are soft and tender, but not mushy. This ensures that they retain their shape and texture, and provide a nice contrast to the soft pasta.
In conclusion, Ratatouille pasta is a delicious and healthy dish that’s easy to make and packed with flavor. It’s a perfect way to enjoy the classic French dish in a different way. Give it a try and see for yourself how delicious it can be!
This Ratatouille Pasta
✔ is loved by the pickiest of eaters
✔ is healthy and packed with flavors
✔ is loaded with vegetables
✔ is perfect for meal prepping
✔ makes ideal lunch or dinner for busy days
✔ can be customized to suit your taste
Ingredients
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Olive oil – Oil is needed for roasting vegetables and making pasta sauce. I have used extra virgin olive oil for making this pasta, but you can also use regular olive oil here.
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Pasta – I have used penne pasta for this recipe. You can also use macaroni, linguine, shell, cavatappi, or any other pasta of your choice.
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Seasonings – You will need Italian herbs for making this ratatouille pasta recipe. Also, salt, ground black pepper, and red pepper flakes are added to taste.
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Pasta Sauce/Tomatoes – I have used store-bought Italian tomato pasta sauce in this recipe. For this recipe, you can also use tomato puree, canned chopped tomatoes, crushed tomatoes, or tomato paste. Just make sure to use the best quality tomatoes.
You can also use fresh tomatoes for making sauce.
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Onion – I have added yellow onions. Red, white, brown all types of onion will work. You can also use a mix of 1 or 2 types of onions.
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Garlic – I have used 4-5 garlic cloves, but you can certainly add them according to your taste.
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Vegetables – You will need eggplants, zucchini, and bell peppers for this pasta. I have used a combination of red and yellow bell peppers, you can use any of your favorite bell peppers.
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Parmesan cheese – A sprinkle of parmesan cheese at the time of serving enhances the overall taste of this pasta, but adding parmesan is optional.
Serving suggestion
When it comes to serving ratatouille pasta, there are several different options to choose from. Here are a few serving suggestions to help make the dish even more delicious:
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Serve it with a side of bread – Ratatouille pasta tastes delicious as it is. But it also tastes great when served with a side of garlic bread, chili cheese toast, or a simple olive oil-drizzled bread. The bread allows you to soak up any extra sauce and makes the dish even more satisfying.
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**Add some protein – **To make the dish more filling, you can add some protein such as grilled chicken, tempeh, shrimp, or tofu. This will make the dish a complete meal in one bowl.
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Top it with some cheese – A topping of cheese is always welcome. You can use grated Parmesan, mozzarella, or even some crumbled feta.
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Add some fresh herbs – To add a nice contrast and beautiful bright flavors to the dish, you can garnish it with some fresh herbs such as parsley, basil, or cilantro.
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Serve it with a salad – For an elaborate meal, a simple salad on the side can add some freshness and balance the richness of the pasta. You can serve it in any of your favorite salads, I love pairing it with fresh strawberry salad, or chickpeas salad.
Storage suggestions
Ratatouille pasta stores very well. It is a dish that can be made in advance and stored for later. With these simple storage suggestions, you can make sure your ratatouille pasta stays fresh and delicious. You can enjoy your leftovers without sacrificing the quality and taste.
Here are a few storage tips to help make sure your ratatouille pasta stays fresh and delicious:
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Store it in an airtight container – To keep the pasta fresh and prevent it from drying out, it is advisable to store it in an airtight container in the refrigerator. This will keep the pasta fresh for up to 3 days.
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Reheat it gently – When you’re ready to serve the pasta, reheat it in a stovetop pan, or the microwave. Do not overheat it, as this can cause the vegetables to become mushy and the pasta to become dry.
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Freeze it – If you want to store the pasta for a longer period, then you can freeze leftover pasta for up to 3 months. Place the cooled pasta in a freezer-safe container or resealable bag and freeze it for up to 3 months.
When you want to eat it, thaw it in the refrigerator overnight and reheat it on the stove or in the microwave.
- Don’t add cheese before storing – If you’re planning on storing the pasta for later, don’t add the cheese before storing it. The cheese will lose its texture and flavor when reheated. Instead, add the cheese only when you’re serving the pasta.
Gluten-free variation
For making gluten-free ratatouille pasta, you can use any gluten-free pasta of your choice. You can find a variety of gluten-free pasta options such as rice, quinoa, and corn pasta in most grocery stores.
Vegan ratatouille pasta
You can make a vegan version of ratatouille pasta by making a few simple substitutions. Firstly, instead of using olive oil, you can use plant-based oil such as coconut oil or avocado oil to cook the vegetables.
Secondly, instead of using grated Parmesan cheese as a topping, you can use a vegan Parmesan cheese alternative. These can be found at most health food stores or can be made at home by blending nuts, nutritional yeast, and salt.
By making these simple substitutions, you can easily make a delicious and healthy vegan version of ratatouille pasta.
More pasta recipes you might like are: White Sauce pasta, Masala pasta Recipe, Baked Feta pasta, Penne Arrabbiata, or Pasta Aglio E Olio
Tips, tricks, and variations
Ratatouille pasta is a flavorsome and versatile dish that can be made with a variety of vegetables and pasta shapes. With these tips, tricks, and variations, you can make the perfect ratatouille pasta dish every time.
Here are some tips, tricks, and variations to help you make the perfect ratatouille pasta dish:
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Vegetables: Ripe vegetables will give you the most flavor and get cooked quickly. For the best results, you can always use the vegetables which are in season.
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Cutting vegetables: Cutting the vegetables evenly will ensure that they cook evenly. This tip will help prevent some vegetables from becoming mushy while others are still raw.
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Cook the vegetables separately: Cooking the vegetables separately will ensure that all of the vegetables are cooked to perfection.
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Heat: I prefer some heat in my pasta so I added red pepper flakes. You can also use diced jalapeño pepper for a nice kick of heat.
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Make it a one-pot dish: To make it a one-pot dish, first you sauté the vegetables in a deep pot and then cook pasta sauce in the same pot. Add enough water and simply add the uncooked pasta to the skillet with the ratatouille. Bring the mixture to a boil, then reduce the heat and let it simmer until the pasta is cooked.
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Add some cream: If you prefer a creamy pasta sauce, then you can add some heavy cream or sour cream to the pasta sauce. The addition will make the sauce creamier and more indulgent.
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Protein: You can make the dish more filling by adding some protein like fried tofu, grilled paneer, grilled chicken, or shrimp.
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Pasta: You can experiment with different pasta shapes to change the texture of the dish. The pasta that tastes best with ratatouille are penne, fusilli, and rigatoni. You can also use any of your favorite spaghetti here.
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Wine: If you like wine in your dishes, then you can add about 1 cup of red or white wine to the pasta sauce.
FAQ
Can I use frozen vegetables for this recipe?
Yes, you can certainly use frozen vegetables for this recipe. Just make sure to thaw them completely before using them. Just remember that frozen vegetables may release more liquid than fresh vegetables, so you may need to cook them for a little longer.
Can I make this dish vegetarian or vegan?
Yes, this dish can easily be made vegetarian or vegan by omitting the grated Parmesan cheese and using plant-based protein sources such as tofu, tempeh, or legumes.
Can I freeze this dish?
Yes, you can freeze the dish. Let it cool completely before transferring it to an airtight container or resealable bag and freeze it for up to 3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat it gently on the stove or in the microwave.
Can I make this dish ahead of time?
Yes, you can make the ratatouille sauce ahead of time and store it in the refrigerator for up to 3 days. Then, when you want to serve, simply cook the pasta and toss it with the ratatouille sauce. Done!
Can I use fresh herbs instead of dried herbs?
Yes, you can surely use fresh herbs instead of dried herbs. Simply chop the fresh herbs and use them in this recipe. You need to increase the amount of fresh herbs. For example, if the recipe calls for 2 teaspoons of dried Italian herbs, use 6 teaspoons of fresh herbs.
Can I use any other vegetables for this recipe?
Yes, you can use any vegetables you like for this recipe. Some other options include broccoli, mushrooms, tomatoes, carrots, and squash. Just make sure that the vegetables you choose are cut into similar-sized pieces so they cook evenly.
Ratatouille Pasta (Step-by-step photo instructions)
How to Make Ratatouille Pasta
- Place eggplant on a chopping board and trim the ends. Cut eggplant into about 1/2-inch pieces. Transfer them to a plate, and keep aside. Also, cut 1 large bell pepper (I am using red and yellow bell peppers) into 1/2-inch pieces. Transfer them to a bowl and set aside. Then, cut 2 small zucchini into 1/2-inch chunks. Transfer it to a bowl, and set it aside.
- Peel 2 medium-sized onions, cut through stem and root end, then slice it into half and dice it. Peel the garlic cloves and mince them using a garlic press or finely chop them.
- Add hot salted water to a large pot of water. Add pasta and cook according to package instructions, or until al dente. Before draining, reserve about 1 cup of pasta cooking water.
- Heat 1 teaspoon of extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add eggplant and stir to coat in oil. Sprinkle with a pinch of salt, and freshly ground black pepper and cook for about 5-6 minutes, until eggplant is golden and soft. At this point, some pieces begin to brown. Keep stirring frequently. Once softened and charred, using a spatula, transfer it to a plate and keep it aside. At this stage, you can scrape off any pieces of eggplant from the pot if needed.
- Heat 2 teaspoons of extra-virgin oil in the same pan on medium-high heat. Add zucchini, and bell peppers and stir well to coat them with the oil. Season with some salt and pepper. Cook, and stir for 6-7 minutes, until vegetables are slightly charred and softened. Transfer them to a plate and set aside.
- To another pan, add 2 teaspoons of olive oil. Add garlic and saute for about 30-40 seconds. Next, add onions and saute for 2 minutes. Add 2 teaspoons of Italian seasonings, and red pepper flakes. Mix well until combined. Cook for 2 minutes, then reduce heat to medium-low.
- After that, add tomato puree to the pan. Cook, and stir occasionally, until tomato puree starts oozing oil. Add all the fried vegetables and mix well.
- Add cooked pasta and toss. Lastly, add about 1 cup of (or as needed) of cooked pasta and toss again. Taste, and add salt and pepper to taste. Toss and cook for about 1 minute.
- Divide pasta among serving dishes. Top with cheese, and garnish with fresh basil leaves. You can also drizzle it with olive oil. Enjoy!
Recipe Card
Ratatouille Pasta [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 40 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Main | French | 6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 210 calories | 1 |
INGREDIENTS
For Ratatouille Pasta
- 400 grams of dried penne pasta
- 1 large-sized eggplant
- Kosher salt, to taste
- 1 large or 2 small bell peppers (I used red and yellow)
- 2 small large zucchini
- 2 medium-sized onions, diced
- 1 3/4 cups tomato puree or Italian tomato sauce for pasta
- 4-5 garlic cloves, minced
- 6 teaspoons of extra-virgin olive oil
- 2 teaspoons Italian seasoning
- Salt & pepper to taste
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon crushed red pepper flakes, plus more for serving
- 1-2 tablespoons grated Parmesan, optional
- Fresh basil leaves for serving
- 1 cup pasta cooking liquid
INSTRUCTIONS:
How to Make Ratatouille Pasta
- Place eggplant on a chopping board and trim the ends. Cut eggplant into about 1/2-inch pieces. Transfer them to a plate, and keep aside. Also, cut 1 large bell pepper (I am using red and yellow bell peppers) into 1/2-inch pieces. Transfer them to a bowl and set aside. Then, cut 2 small zucchini into 1/2-inch chunks. Transfer it to a bowl, and set it aside.
- Peel 2 medium-sized onions, cut through stem and root end, then slice it into half and dice it. Peel the garlic cloves and mince them using a garlic press or finely chop them.
- Add hot salted water to a large pot of water. Add pasta and cook according to package instructions, or until al dente. Before draining, reserve about 1 cup of pasta cooking water.
- Heat 1 teaspoon of extra-virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add eggplant and stir to coat in oil. Sprinkle with a pinch of salt, and freshly ground black pepper and cook for about 5-6 minutes, until eggplant is golden and soft. At this point, some pieces begin to brown. Keep stirring frequently. Once softened and charred, using a spatula, transfer it to a plate and keep it aside. At this stage, you can scrape off any pieces of eggplant from the pot if needed.
- Heat 2 teaspoons of extra-virgin oil in the same pan on medium-high heat. Add zucchini, and bell peppers and stir well to coat them with the oil. Season with some salt and pepper. Cook, and stir for 6-7 minutes, until vegetables are slightly charred and softened. Transfer them to a plate and set aside.
- To another pan, add 2 teaspoons of olive oil. Add garlic and saute for about 30-40 seconds. Next, add onions and saute for 2 minutes. Add 2 teaspoons of Italian seasonings, and red pepper flakes. Mix well until combined. Cook for 2 minutes, then reduce heat to medium-low.
- After that, add tomato puree to the pan. Cook, and stir occasionally, until tomato puree starts oozing oil. Add all the fried vegetables and mix well.
- Add cooked pasta and toss. Lastly, add about 1 cup of (or as needed) of cooked pasta and toss again. Taste, and add salt and pepper to taste. Toss and cook for about 1 minute.
- Divide pasta among serving dishes. Top with cheese, and garnish with fresh basil leaves. You can also drizzle it with olive oil. Enjoy!
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NOTES:
- Vegetables: Ripe vegetables will give you the most flavor and get cooked quickly. For the best results, you can always use the vegetables which are in season.
- Cutting vegetables: Cutting the vegetables evenly will ensure that they cook evenly. This tip will help prevent some vegetables from becoming mushy while others are still raw.
- Cook the vegetables separately: Cooking the vegetables separately will ensure that all of the vegetables are cooked to perfection.
- Heat: I prefer some heat in my pasta so I added red pepper flakes. You can also use diced jalapeño pepper for a nice kick of heat.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/ratatouille-pasta/