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