Ingredients
-
8 oz (225g) gluten-free pasta (e.g., rice or quinoa pasta)
-
2 tablespoons olive oil
-
1 onion, finely chopped
-
2 cloves garlic, minced
-
1 red bell pepper, diced
-
1 yellow bell pepper, diced
-
1 zucchini, diced
-
1 eggplant, diced
-
1 can (14 oz/400g) diced tomatoes
-
2 tablespoons tomato paste
-
1 teaspoon dried thyme
-
1 teaspoon dried rosemary
-
1 Salt and black pepper to taste
-
1 Fresh basil leaves, for garnish
-
1 Vegan parmesan cheese (optional), for serving
Directions
Feel free to adjust the herbs and spices to suit your taste preferences. Vegan parmesan cheese adds a delightful touch but is optional.
Steps
1
Done
|
Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside. |
2
Done
|
In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté for 2-3 minutes until they start to soften. |
3
Done
|
Add minced garlic and continue to sauté for another 1-2 minutes until fragrant. |
4
Done
|
Add diced red and yellow bell peppers, zucchini, and eggplant to the skillet. Sauté the vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften. |
5
Done
|
Stir in the canned diced tomatoes and tomato paste. Mix well. |
6
Done
|
Season the mixture with dried thyme, dried rosemary, salt, and black pepper. Stir to combine. |
7
Done
|
Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the vegetables are tender and the sauce has thickened. Stir occasionally. |
8
Done
|
Taste and adjust the seasoning if needed. |
9
Done
|
To serve, place a portion of cooked gluten-free pasta on each plate and top it with a generous serving of the ratatouille sauce. |
10
Done
|
Garnish with fresh basil leaves and, if desired, vegan parmesan cheese. |
11
Done
|
Enjoy your French-inspired vegan ratatouille pasta! |