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
📖 Recipe
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
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.