Ratatouille Pasta

Ratatouille Pasta is a vibrant and hearty vegan dish that brings together the rustic flavors of traditional French ratatouille with the comforting texture of pasta. This delightful meal is not only colorful but also packed with nutrients, making it a perfect choice for a wholesome dinner.

Ingredients

• Pasta (e.g., penne or fusilli) - 200 grams
• Zucchini - 1 medium, diced
• Eggplant - 1 small, diced
• Red bell pepper - 1, diced
• Yellow bell pepper - 1, diced
• Cherry tomatoes - 150 grams, halved
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Olive oil - 2 tablespoons
• Dried thyme - 1 teaspoon
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh basil - a handful, chopped
• Nutritional yeast - 2 tablespoons (optional, for a cheesy flavor)

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
3. Add the diced zucchini, eggplant, and bell peppers to the skillet. Cook for about 5-7 minutes until the vegetables start to soften.
4. Stir in the halved cherry tomatoes, dried thyme, dried oregano, salt, and black pepper. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender and the tomatoes have released their juices.
5. Combine the cooked pasta with the ratatouille mixture in the skillet, tossing gently to combine. Cook for another 2-3 minutes to heat through.
6. Remove from heat and stir in the fresh basil and nutritional yeast, if using. Adjust seasoning to taste.
7. Serve warm, garnished with additional fresh basil if desired.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 65 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• High in fiber, promoting digestive health.
• Low in cholesterol, making it heart-healthy.

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