Vegan Roasted Ratatouille Pasta is a delightful fusion of flavors! It’s packed full of beautifully roasted eggplant, onion, zucchini, peppers, tomatoes and herbs. Perfect for a family meal or it can be served for a casual gathering with friends. This dish will quickly become everyone’s favorite.

This recipe draws inspiration from the rustic charm of French cuisine. The perfectly roasted vegetables bring forth a medley of delicious tastes, accentuated by aromatic herbs. The comforting ratatouille dish is then paired with the Italian flair of al dente pasta, which creates a harmonious culinary journey. It captures the essence of both Mediterranean traditions. You’ll love every bite! Garnish with vegan parmesan and herbs, such as thyme or basil leaves.

Plate of Vegan Roasted Ratatouille Pasta garnished with herbs and a side of bread

Frequently Asked Questions

Why is it called ratatouille?

The term “ratatouille” is derived from the French Provençal word “ratatolha” and the Occitan word “ratatolha,” which both mean “to stir up” or “to mix.” Ratatouille is a traditional vegetable dish that originates from the Provence region in the south of France. It’s a rustic and flavorful dish that typically features a variety of seasonal vegetables that are cooked together.

The name “ratatouille” reflects the nature of the dish, which involves mixing and cooking a medley of vegetables. Over time, the dish has become popular internationally, especially after its depiction in popular culture, including the animated film “Ratatouille” released by Pixar Animation Studios in 2007. In the film, the dish represents the idea that anyone, even a rat, can create something extraordinary.

While the name might not directly describe the ingredients or flavors of the dish, it has become synonymous with a delicious and comforting vegetable medley that’s enjoyed by many.

How else can I serve the Vegan Roasted Ratatouille?

Roasted ratatouille is a versatile dish that can be served with a variety of accompaniments besides pasta. Here are some options you might consider:

Grains: Serve with grains such as cooked quinoa, rice (white, brown, or wild rice), or couscous. These grains provide a hearty base that complements the flavors of the roasted vegetables.
Bread: Crusty bread, baguette slices, or garlic bread make great companions. Use the bread to scoop up the vegetables and tomato sauce.
Polenta: Creamy polenta provides a comforting and hearty base for the ratatouille. The combination of the roasted vegetables and the smooth polenta is delicious.
Lentils or Beans: Serve the ratatouille alongside cooked lentils or beans, such as chickpeas or white beans, for added protein and texture.
Roasted Potatoes: Roasted or mashed potatoes can be a delightful and satisfying accompaniment to the ratatouille, offering a contrast in flavors and textures.
Grilled Tofu or Tempeh: For a protein-rich option, serve the ratatouille with grilled or sautéed tofu or tempeh. The vegetables and tofu/tempeh create a balanced and nutritious meal.
Green Salad: Balance the richness of the ratatouille with a fresh green salad on the side. The crispiness of the salad complements the roasted flavors.
Couscous: Couscous is a quick-cooking grain that can be a light and fluffy base for the ratatouille. It soaks up the flavors of the dish nicely.

Feel free to experiment with different combinations to find what suits your taste and dietary preferences. The key is to create a balanced and satisfying meal that you’ll enjoy.

More French Inspired Cuisine

More Pasta Recipes

Prep Time:20

Cook Time:35

Total Time:55

Ingredients

For the roasted ratatouille:

1 medium eggplant, diced
2 medium zucchini, diced or sliced
1 medium yellow squashed, diced or sliced (optional)
2 red bell peppers, diced
1 yellow or orange bell pepper, diced
4 garlic cloves, minced
3 tomatoes, diced
1 medium onion, diced
3 garlic, minced
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 tablespoon basil
1 teaspoon dried thyme
1 teaspoon oregano
5 tablespoons olive oil
salt and pepper to taste
pinch of red pepper flakes (optional)

For the pasta:

10 oz vegan pasta (such as penne or spaghetti)

For Serving:

fresh basil leaves, for garnish
vegan parmesan cheese or nutritional yeast (optional)

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the diced eggplant, onion, zucchini, yellow squash, bell peppers, and onion.
In a small bowl, mix the minced garlic, dried thyme, dried oregano, dried basil, salt, pepper, balsamic vinegar, and 4 tablespoons of olive oil.
Pour the herb and garlic mixture over the diced vegetables in the large bowl. Toss well to coat the vegetables evenly.
Spread the coated vegetables evenly on a baking sheet or parchment lined baking sheet. Roast in the preheated oven for about 25 – 30 minutes. until tender and slightly browned, stirring and flipping over halfway through.
While the vegetables are roasting, prepare the tomato sauce. In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced tomatoes and tomato paste. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens. Season with salt and pepper to taste.
Cook the vegan pasta according to the package instructions. Drain and set aside.
Once the vegetables are roasted, remove them from the oven and mix in the tomato sauce.
Serve the roasted ratatouille over the cooked pasta. Garnish with chopped fresh basil leaves and vegan parmesan cheese, if desired. Enjoy your delicious vegan roasted ratatouille served with pasta!