Can I cook the vegetables in a pan instead?

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.

Can I use gluten-free pasta?

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.

Can I use store-bought tomato sauce instead?

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.

Simple Ratatouille Pasta - Veggie Jam English

Name: Simple Ratatouille Pasta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 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; 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

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

Scale

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

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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.