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

Vegan Roasted Ratatouille Pasta

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
Servings 5
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

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!