Roasted ratatouille pasta
Prep time
Cook time
Total time
This vegan pasta is mainly cooked on a sheet pan in the oven so it's hands off once you prep the veggies. It's also a great dish to accommodate vegans, vegetarians or meat lovers!
Serves: 4
  • 2 pints cherry tomatoes
  • 2 medium zucchini
  • 1 small eggplant
  • 1 red onion
  • 1 bell pepper
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, finely minced or grated on a microplane
  • 1 small shallot, finely minced
  • ¼ cup fresh basil leaves
  • 1 tablespoon tomato paste
  • ½ teaspoon ground fennel
  • ¼ - ½ teaspoon red pepper flakes
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 8 oz spaghetti
  • ½ cup fresh basil, julienned
  • parmesan cheese or nutritional yeast if vegan
  1. Pre-heat the oven to 425 degrees. Prepare the veggies. You want all the vegetables to be roughly the same size as your tomatoes. Remove the stems from the cherry tomatoes and add to a large bowl. Trim the ends of the zucchini cut in half lengthwise into quarters and then dice into half-inch pieces. Cut the eggplant in half lengthwise then slice into half-inch slices. Cut the slices in half and then dice into cubes. Cut the bell pepper and onion into half-inch dice In a small bowl, combine the olive oil, garlic (I like to use a microplane and finely grate the garlic, it distributes the flavor better and has less tendancy to burn) shallot, tomato paste, fennel, red pepper flakes, salt, and black pepper and stir well to combine. Add the olive oil mixture to the vegetables and toss until everything is well coated. Spread the vegetables onto a parchment lined baking sheet into a single layer, tuck the ¼ cup of basil underneath the vegetables and roast for 35 minutes, stirring once or twice. The vegetables should be soft to the touch and slightly caramelized.
  2. While the vegetables are roasting bring a large pot of salted water to a boil. Cook your pasta according to the package directions until al dente. Reserve a cup of the cooking liquid, drain your pasta and add it back to the pot. Toss with the ratatouille mixture and top with the fresh basil and parmesan or nutritional yeast.
Recipe by Scaling Back at