Pasta is my favorite food and preferably with lots of vegetables. So today we are making this creamy ratatouille pasta! It is a simple pasta packed with vegetables. A delicious vegetarian dish for the whole family.
Creamy ratatouille pasta
25 minutes
What is ratatouille?
Ratatouille is a traditional dish originating from the Provence region of southeastern France. It is considered one of the classic dishes of Mediterranean cuisine. Ratatouille is especially popular in the summer, when many of the vegetables used are available in abundance.
Ratatouille is a flavorful vegetable stew that usually consists of a variety of stewed vegetables, such as eggplant, zucchini, bell bell pepper, tomatoes and onions. The vegetables are chopped and then simmered together in oil, often with the addition of herbs such as thyme, rosemary and basil, as well as garlic for extra flavor.
The dish is often served as a side dish, but can also be eaten as a main course, sometimes accompanied by bread, rice, pasta or potatoes. Ratatouille can be served hot or at room temperature and is often considered a light and healthy dish, due to the abundance of fresh vegetables and minimal processing of the ingredients.
Although ratatouille has its origins in Provencal cuisine, the dish has gained worldwide fame for its delicious taste and versatility in preparation. It has also become popular because of the movie of the same name that we all know!
Creamy ratatouille pasta
I'm a huge pasta lover myself and since I'm pretty much meatless, I like to incorporate lots of vegetables into my dishes. The great thing about vegetables is that you can add so much flavor to them and you can actually prepare them in so many different ways. You could also cook the vegetables from this pasta in the oven, as I did earlier with this ratatouille orzo with burrata. This time we go for stewing in the pan with fresh herbs and spices.
What you need:
2
200 gr pasta
1 eggplant
1 zucchini
2 pointed peppers
1 white onion
50 ml dry white wine
125 gr cherry tomatoes
100 gr dairy spread
300 gr sieved tomatoes
1 tbsp oregano
handful of Parmesan cheese flakes
fresh basil
salt and pepper
olive oil
What to do:
1
Bring a pan of water to a boil and cook the pasta in it according to the package directions. Catch a coffee cup of cooking liquid when draining.
2
Chop the onion and halve the cherry tomatoes. Dice the eggplant, zucchini and bell bell pepper. Heat some olive oil in a pan and fry the onion in it. Then add the eggplant with the wine and 50 ml of water and put a lid on the pan. Let the eggplant steam for 5 minutes until all the water is absorbed. Then add the zucchini, bell bell pepper, oregano and some salt and pepper and fry for a few minutes.
3
Now add the strained tomatoes, dairy spread and a handful of fresh basil. Also add the pasta along with the cooking liquid and the cherry tomatoes. Mix everything together and season with some additional salt and pepper if necessary.
4
Divide the pasta among the plates and garnish with additional basil, black pepper and the Parmesan cheese.
5
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
