This vegan fusion of the traditional Spanish toasted noodles dish and French ratatouille, a medley of stewed eggplant, squash, and tomato, will transport you to Europe in a flash. Few recipes of ratatouille cook the veggies long enough, but this recipe leaves nothing lacking. The vegetables will simply melt in your mouth.

Ratatouille Fideo Fusion [Vegan]

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Serves

4

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Ingredients

  • 3 tablespoons olive oil, divided
  • 1 large onion, diced
  • ½ teaspoon red chili flakes
  • 1 red bell pepper, cut into 1-inch dice
  • 6 garlic cloves, minced
  • 1 small zucchini, cut into 1-inch dice
  • 1 yellow squash, cut into 1-inch dice
  • 1 small eggplant, cut into 1-inch dice
  • 2 ripe roma tomatoes, chopped
  • ¼ cup tomato paste
  • Sea salt and freshly ground black pepper
  • 4 ½ cups vegetable broth, divided
  • 8 ounces angel hair pasta
  • ¼ cup minced parsley
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Preparation

  1. Heat 2 tablespoons of oil in a large pot over medium heat. Add the onion and chili flakes. Stir and cook until the onion is softened, about 4 minutes. Stir in the bell pepper and garlic. Continue to cook, stirring, until the onion is golden brown, about 4 more minutes.
  2. Stir in the squash and eggplant. Continue to cook, stirring, until the squash is beginning to brown, about 4 minutes. Stir in the tomatoes and tomato paste. Cook until the paste is browning, about 2 minutes. Season well with salt and black pepper.
  3. Add 1 cup of vegetable broth. Bring to a boil, reduce to simmer, cover and cook for 20 minutes.
  4. Preheat the oven to 400 degrees F.
  5. Toss the remaining 1 tablespoon of oil with the dry pasta and transfer the pasta to a 9x13-inch baking dish. Bake the pasta until golden, about 5 to 6 minutes, stirring once halfway through.
  6. After the vegetables are done simmering, transfer them, along with the remaining broth to the baking dish. Add the remaining 3 ½ cups vegetable broth. Do not stir. Bake the casserole until the pasta is tender, about 30 minutes. Taste and adjust seasoning. Stir in the parsley and serve.
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