This was actually my first recipe attempt at making a pasta dinner, completely in one pot. No draining or straining necessary, letting the liquids work to cook the pasta, and create a perfectly balanced sauce as a result. By everything cooking together, it also makes it incredibly flavorful! This recipe is naturally vegan, but we used chickpea spaghetti to add more protein to the dish, and make it gluten-free. The chickpea spaghetti was found at the local grocery store, but you can use any type of gluten free or regular pasta as well. With all the classic ratatouille ingredients like eggplant, zucchini and tomato, along with some new twists to make this recipe a new favorite for the whole family.
- 1 tbsp olive oil
- 1/2 white onion, diced
- 1 tbsp minced garlic
- 1 zucchini, diced
- 1/2 eggplant, diced
- 1 red pepper, diced
- 1 can diced tomatoes (400gr)
- 2 cups water
- 1 tsp balsamic vinegar
- 1 box of spaghetti (8oz), we used gluten-free chickpea spaghetti
- 1 tbsp chopped basil
- Salt & pepper, to taste
- 2 tbsp nutritional yeast
- In a large pot, heat your olive oil and add the onions, zucchini, eggplant, peppers and garlic. Cook on a high heat until lightly browned. This takes only a few minutes.
- Add in the diced tomatoes (not drained!), water, vinegar and spaghetti. Bring to a boil, then cover and let simmer for 10 minutes, stirring occasionally. Continue cooking until the pasta is fully cooked through, and the sauce has thickened.
- Garnish with extra basil on top, and serve!
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