This spaghetti dish is a twist on the traditional French ratatouille which consists of garlic, onions, tomatoes, zucchini, and herbs. The sauce in this recipe is infused with Japanese flavors thanks to the addition of miso paste. The addition of miso gives this dish an unusual savory depth of flavor despite its simplicity.
Roasted Ratatouille Spaghetti [Vegan, Gluten-Free]
For the Ratatouille and Pasta:
- 4 ounces gluten-free spaghetti
- 1/2 small eggplant, cut into 1/2-inch cubes
- 1 14-ounce can tomatoes
- 1/4 small butternut squash, cut into 1/4-inch cubes
- 1/4 large onion, diced
For the Sauce:
- 1 1/2 tablespoons miso paste
- 1/2 tablespoon tomato paste
- 1 tablespoon agave nectar/maple syrup
- 1 clove garlic, minced
- Salt and pepper
- Fresh parsley for garnish
- Preheat your oven to 450°F.
- Toss eggplant, squash, and onion in a baking tray. Season generously with salt and pepper.
- Bake for 5-10 minutes until the vegetables and caramelized and soft.
- Bring a pot of salted water to boil. Cook your pasta until just al dente (follow instructions at the back of the package). Reserve at 2 cups of pasta water aside.
- Drain and run under cold water to prevent the pasta sticking together. Set aside.
- When your vegetables are done, add in canned tomatoes, miso, tomato paste, garlic, and agave in a small pot. If there isn’t enough liquid, you may add in some of your pasta water. Heat the sauce through over low heat.
- In a bowl, toss your pasta, warm sauce and roasted vegetables together. Add more pasta water if your sauce has cooled and thickened, but only 1-2 tablespoons at a time.
- Taste and season with salt and pepper. Serve with fresh parsley.