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
Spicy Bean & Sweet Potato Chilli
One-Pot Ratatouille Pasta (Vegan + Gluten-free)
This One-Pot Ratatouille Spaghetti takes under 30 minutes to make and tastes wonderful! Plus it's healthy, vegan and gluten-free.
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
- 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.
- 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.
- Stir in the chopped basil and add salt and pepper, to taste. Add the nutritional yeast, if using, for a cheesy flavour.
- Serve and enjoy!
Notes
*I used chickpea spaghetti which worked great here. It's high protein too.
Nutrition Information
Yield 2 Serving Size gAmount Per Serving Calories 259Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 184mgCarbohydrates 41gFiber 10gSugar 10gProtein 9g
Rihana Khan says
Delicious, i love it
Reginald says
Very tasty vegan meal nice recipe easy and fast
To prepare to. Thanks
Angela Munro says
The pasta dish was awesome! I also cooked the spaghetti separate and added it to the sauce and vegetables! Yummy! I doubled the recipe with no problems! I will definately make it again! I drained one of the cans of tomatoes and used the juice of the other one….I will probably add more garlic next time!
Monica says
Will this turn out dry since theres no sauce? I like my pasta saucy
Adam says
id like to try to double this recipe for my family this evening. after reading what others have said, I’m curious if it would be better if i made the pasta separately and then added it, already cooked, to the veggies? should i add water with it? or should i just double everything and follow the directions? i have heard bad things about too much liquid… any suggestions or recommends i would greatly appreciate! thank you!
Jessica says
make this last night and it turned out really well. Thanks for the recipe! Mine came out a tiny bit watery, and lost some flavor but we readjusted, added some spices, and thankfully our guests we’re late so the water ended up evaporating by then anyways.
Aimee says
Glad you enjoyed it Jessica :-)
Jena Michael says
I made this today and used black bean spaghetti. It was delicious, but I will be using less water and more seasonings next time.
Zoe says
I tried this recipe with whole wheat pasta and I made it for 7 people. The whole thing came out tasting like bland watery tomatoes and the sauce never thickened well… How did you season this to taste good?
Suma ganesh says
Hey..the recipe turns out super delicious..there are videos on YouTube that show this recipe. Since my staple diet doesn’t include pasta, I checked the videos for instructions. Same recipe tried by someone put up in video format. Happy eating!
Leo says
Try using really nice stock instead of the water.
Nancy Tovar says
I have made this recipe twice. The second time I cooked the spagetti separatly and ommited the water from the sauce. I prefer it this way.
Aimee says
Thanks for your feedback Nancy, glad you enjoyed it.
Boyan Minchev says
OMG!!! This recipe is amazing, I love spaghetti and this will be perfect for me and my girl because we are vegetarians. Thank you for sharing this delight with us.
James says
I am over here drooling over this dish right now. I am all over this. I can’t even stop starring.
kavya arora says
very good looking noodles abd i must say this is so tasty
Aimee says
So glad you enjoyed it! Thanks for letting me know.
Naz says
Looks really good. Defo going to try it. But what if i can’t get hold of chickpea spaghetti which other one could i use?
Aimee says
Any spaghetti you like! Other gluten-free ones you could try are brown rice, or a mixture of white rice and corn – most supermarkets offer these alternatives now :-)
Shilpa Malhotra says
Mmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.
Aimee says
Haha thanks!
Roshani Khanna says
Oh my gosh this looks so good! I am over here drooling over this dish right now. I am all over this. I can’t even stop starring. Insanely adorable and delicious!
Aimee says
Haha! Thank you Roshani :-)
Brooklyn @JustBeingBrooklyn says
Yum, this dish has all of my favorite ingredients. I will definitely be trying this one out!
http://www.justbeingbrooklyn.com
Aimee says
Thanks Brooklyn! Let me know if you try it :-)
Becky Striepe says
We used to eat ratatouille once a week when I was a kid. This looks like a big bowl of nostalgia!
Aimee says
Aw, I’m pleased to hear that, Becky!
Rahul @samosastreet.com says
Chickpea pasta sounds interesting. I love one pot recipes. This one looks fabulous!
Aimee says
Thank you, Rahul! I love one-pot recipes too. Anything that saves on washing up is a good thing.
Vicky says
I love the sound of this pasta Aimee, I must look out for it. I’ve tried bean pasta but it’s usually gone mushy. I love the recips, so Summery and delicious.
Aimee says
This one is mixed with a bit of brown rice which I think helps it keep it’s structure. Tastes really good though! I also have some chickpea fusilli which I need to try.
Nicole @ What She Ate says
I haven’t heard of chickpea pasta before, but am not surprised it exists. Must try! This looks incredible!
Aimee says
Haha yes, there are so many wonderful and unusual foods out there nowadays! Nothing seems to shock me anymore. But this definitely filled a void for me. Nice to get a bit more protein without adding anything extra :-)
Rebecca @ Strength and Sunshine says
O love this!! Explore Asia has some amazing pastas! Have you tried the red lentil spaghetti?? That one tastes exact!!
Aimee says
Ohhh I will definitely try that one next! I haven’t seen that in the shops but I might have missed it.