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]
- 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
- 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.
- 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.
- Add 1 cup of vegetable broth. Bring to a boil, reduce to simmer, cover and cook for 20 minutes.
- Preheat the oven to 400 degrees F.
- 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.
- 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.