This wholesome vegan ratatouille pasta brings together everything you could want from an easy summer dinner: roasted vegetables, a bold tomato sauce, and pasta, all made with minimal effort using just one pot and one tray.
As a kid, I couldn't stand zucchini. My mom never gave up, though; she just kept sneaking it in wherever she could, sometimes in the vegetable sauce, sometimes tucked into a casserole. The problem was that I had what felt like a built-in zucchini radar, infallible and razor-sharp. No matter how clever the hiding spot, I always found it.
Honestly, these days I wonder what on earth was wrong with me back then. Zucchini now lands on our plates at least once a week, especially in summer, sometimes hidden in a pasta sauce, sometimes simply pan-fried in a bowl. It's affordable, fuss-free, and somehow works with just about everything.
And now it's one of the stars of this vegan ratatouille pasta: eggplant, zucchini, two kinds of bell pepper, onion, and one whole head of garlic (yes, a whole head, not just a clove!) roast away lazily in the oven while the one-pot pasta practically cooks itself on the stove. The result is ratatouille meets pasta: simple, deeply flavorful, and loaded with vegetables.
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Why You'll Love This Recipe
- Lots of veggies: A full six kinds of vegetables make this pasta colorful, nutrient-packed, and wonderfully varied in flavor.
- Minimal effort: While the vegetables roast in the oven, the one-pot pasta practically cooks itself, so dinner is ready in under 45 minutes.
- Oil-free option: The vegetables roast beautifully even without oil.
What Is Ratatouille?
If you're a Disney or Pixar fan, you might recognize ratatouille from the movie of the same name. This notoriously tricky-to-spell dish is actually a classic Provençal stew from the south of France: mediterranean summer vegetables like zucchini, eggplant, and bell pepper, simmered with olive oil, garlic, tomatoes, and herbes de Provence.
The name comes from the French touiller, meaning to stir, combined with the Provençal rata, roughly meaning mush or simple food. And that's exactly what it originally was: a humble farmhouse meal made from whatever vegetables were growing in the field. Everything goes into one pot, gets stirred together, and dinner is done.
Ingredient Notes
Pasta, vegetables, canned tomatoes, and herbs: that's really all you need for this simple ratatouille pasta recipe.
- Vegetables: Eggplant, zucchini, yellow and red bell pepper, red onion, and one whole (!) head of garlic roast up wonderfully aromatic in the oven.
- Whole-Grain Pasta: My favorite is whole-grain spelt spirelli. It brings a lightly nutty note and makes the pasta extra filling, plus the shape looks great and soaks up the sauce beautifully.
- Tomatoes: Canned tomatoes and tomato paste form the base of the bold tomato sauce.
- Herbs: Thyme, rosemary, and basil give this dish its classic ratatouille flavor. We like to keep things simple here and use dried herbs.
See recipe card for quantities.
Step-By-Step Instructions
This recipe comes together in two simple steps, or components: the roasted vegetables and the one-pot pasta. So besides a cutting board, all you really need is one large, deep pan (or a big pot) and a baking tray.
First, preheat the oven to 375°F (190°C fan/convection). Cut the eggplant, zucchini, and red and yellow bell pepper into roughly 1-inch (2–3 cm) cubes. Cut the onion into thick strips and spread everything out on a baking sheet.
Slice off the top of the garlic bulb so the individual cloves are just visible.
- Step 1: Toss the vegetables with oil, thyme, rosemary, salt, and pepper, then nestle the garlic head right in the middle. Roast everything for 30-35 minutes.
- Step 2: About 15 minutes before the vegetables are done, add the pasta, vegetable broth, tomatoes, tomato paste, basil, and salt to a large pan and stir together. Bring everything to a boil, reduce the heat, cover loosely, and let it simmer for about 7 minutes, stirring occasionally, until the pasta is al dente.
Cooking time can vary a bit depending on the kind of pasta you use. Whole-grain spelt pasta usually needs about 7 to 8 minutes, while whole-wheat pasta takes closer to 9 to 10 minutes. If your pasta needs a little longer, just stir in a splash more hot vegetable broth or water.
- Step 3: Squeeze the soft roasted garlic cloves out of their skins and stir them into the sauce.
- Step 4: Finally, gently fold the roasted vegetables into the pasta.
Serve with vegan parmesan and fresh basil.
FAQ
Sure, you can. But roasting in the oven gives the vegetables much deeper, more intense flavor, especially the garlic, which turns wonderfully sweet and mellow once roasted. If you'd rather use a pan, you can also roast the garlic ahead of time in an air fryer.
Yes, you can. Just keep in mind that the cooking time and the amount of liquid needed may vary depending on the type of gluten-free pasta you use.
Of course! Just cook the pasta in salted water, drain it, and stir in your favorite store-bought tomato sauce. Then fold in the roasted vegetables.
More Pasta Recipes
Looking for other simple pasta recipes like this? Try these:
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I hope you'll give this ratatouille pasta recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe ⭐️ and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Simple Ratatouille Pasta
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This easy vegan ratatouille pasta combines everything you could want from a simple summer dinner: fragrant roasted vegetables, a bold tomato sauce, and pasta, all with minimal effort using just one pot and one sheet pan.
Ingredients
For the Roasted Ratatouille Vegetables
- 1 large eggplant
- 1 large zucchini
- 1 yellow bell pepper
- 1 red bell pepper
- 1 red onion
- 1 whole head of garlic
- 1 tbsp oil (or sub aquafaba)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp salt
- Black pepper, to taste
For the One-Pot Pasta
- 12 oz (350 g) whole-grain spelt spirelli (or other short pasta)
- 3¾ cups (900 ml) vegetable broth
- 14 oz (400 g) canned tomatoes (or passata)
- 3 tbsp (36 g) tomato paste
- 1 tsp dried basil
- ½ tsp salt
Instructions
Roast the vegetables:
- Preheat the oven to 375°F (190°C convection/fan).
- Cut the eggplant, zucchini, and bell peppers into roughly 1-inch (2–3 cm) cubes. Cut the onion into thick strips and spread the vegetables out on a baking sheet.
- Toss the vegetables with the oil (or aquafaba), thyme, rosemary, salt, and pepper.
- Slice the top off the garlic bulb so the individual cloves are just visible, then nestle the bulb in the center of the vegetables.
- Roast for about 30–35 minutes.
Cook the one-pot pasta:
- About 15 minutes before the vegetables are done, add the pasta, vegetable broth, canned tomatoes, tomato paste, basil, and salt to a large, deep pan or pot. Stir well and cover.
- Bring to a boil over high heat, then reduce the heat, cover loosely, and simmer, stirring occasionally, for about 7–8 minutes* or until the pasta is al dente.
- Let the roasted garlic cool slightly, then squeeze the soft cloves out of their skins and stir them into the sauce.
- Gently fold the roasted vegetables into the pasta.
- Serve with vegan parmesan, pesto, or fresh basil, as you like.
Notes
*Pasta cooking time can vary slightly by type: whole-grain spelt pasta takes about 7–8 minutes, while whole-wheat pasta takes closer to 9–10 minutes. Depending on your pasta and cook time, you may need a splash more hot broth.
Storage: Keeps for 3–4 days in the fridge; the noodles will continue to soften slightly as they sit.
This post is also available in German (Deutsch).
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