One-Pot Ratatouille Pasta (Vegan + Gluten-free)

An easy and flavourful one-pot spaghetti dish with “ratatouille”. Naturally vegan and gluten-free.

Thank you Explore Cuisine for sponsoring this post!

Quick, easy and healthy dinners are the best.

Preferably something that takes under 30 minutes, requires minimal preparation and washing up and is made with wholesome, healthy ingredients.

When Explore Cuisine sent me some of their new Chickpea Pasta to make a recipe with, I wanted to create something that was both healthy, to make the most of it’s high protein & fibre plus something that’s quick and easy to cook.

Enter this One-Pot Ratatouille Pasta!

Gluten-free pastas can be hit or miss. Generally, there are some really great ones out there but I’ve definitely tried a few that I wouldn’t taste again, even if you paid me too.

Thankfully, this Chickpea Spaghetti was on of the best. Especially texture-wise, I feel this spaghetti held together much better than other gluten-free pastas. No sogginess, just that perfect bite and texture.

And the fact it’s so healthy is definitely a bonus!

One-pot pasta dishes (particularly when using a pasta with a great nutritional profile, such as this chickpea pasta) is you don’t lose out on any of the nutrients.

Usually we throw the cooking water away but here, the cooking water becomes part of the sauce and therefore still contains all of the nutritional goodness.

More Gluten-free Vegan Dinners

Creamy Mushroom Risotto

Mushroom Lasagna

Spicy Bean & Sweet Potato Chilli

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📖 Recipe

One-Pot Ratatouille Pasta (Vegan + Gluten-free)

Yield: 2

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

This One-Pot Ratatouille Spaghetti takes under 30 minutes to make and tastes wonderful! Plus it's healthy, vegan and gluten-free.

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Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves of garlic, minced
• 1 medium courgette (zucchini) diced
• ½ medium aubergine (eggplant) diced
• 1 medium red pepper, diced
• 1 x 400 g / 14 oz tin of chopped tomatoes
• 480 ml / 2 cups boiled water
• 1 tsp balsamic vinegar
• 150 g / 5.2 oz dried gluten-free spaghetti*
• 1 tbsp chopped basil
• Salt and pepper, to taste
• 2 tbsp nutritional yeast flakes, (Optional)

Instructions

1. Add the olive oil to a frying pan on medium heat. Add the onions, garlic, courgette, aubergine and peppers. Cook for 5-8 minutes, until softened and lightly browned.
2. Pour in the chopped tomatoes, water, vinegar and then add the spaghetti. Bring to a boil then simmer for 10 minutes (use the time suggested on your spaghetti packet instructions) until the pasta is cooked and the sauce has thickened.
3. Stir in the chopped basil and add salt and pepper, to taste. Add the nutritional yeast, if using, for a cheesy flavour.
4. Serve and enjoy!

Notes

*I used chickpea spaghetti which worked great here. It's high protein too.

Nutrition Information

Yield 2 Serving Size g
Amount Per Serving Calories 259Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 184mgCarbohydrates 41gFiber 10gSugar 10gProtein 9g

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