This recipe for ratatouille pasta is loaded with fresh vegetables and a delicious tomato sauce. This hearty dinner recipe is gluten free and vegan!
Is there anything better than a bowl of pasta covered in delicious, flavorful, fresh sauce?
I love to make pasta based dishes for dinner, and when I first gave up gluten, I was so worried that I would not be able to enjoy pasta anymore. Some of the first gluten free pastas I tried were less than satisfactory – mushy, flavorless, and not like the pasta I loved.
Now there are lots of great options available for gluten free pasta, so we eat it pretty often.
I added onions, garlic, diced eggplant, yellow squash, zucchini, spices, and a sweet white wine and let it simmer together into a wonderful, vegetable-filled sauce. This is a great recipe for kids and adults!
Ingredient Notes
- Pasta – Use any gluten free pasta that works for your dietary needs. Some brands to look into are Ancient Harvest, Jovial, or Tinkyada.
- Squash – I used both yellow and green squash. Make sure they are on the smaller side.
- Basil – Basil leaves add freshness to this dish. You could also top it with fresh parsley.
Serving Suggestions
Serve this pasta with:
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Recipe
Easy Ratatouille Pasta (Gluten Free).
Ingredients
- 1 large sweet onion diced
- 3 cloves garlic minced
- 18 ounces diced tomatoes
- 1 eggplant about 3 cups, diced small
- ¾ cup Moscato wine
- 1 ½ Tablespoons Italian seasoning
- 2 teaspoons sugar
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 1 yellow squash diced
- 1 small zucchini diced
- fresh basil
- 12 ounces gluten free penne or any shape of pasta that you like
Instructions
- In a large skillet, saute the onion and garlic in olive oil over medium heat until soft and translucent, about 7 minutes.
- Add the diced eggplant, Jovial diced tomatoes, Italian seasoning, and Moscato wine. Simmer for about 30 minutes so that the eggplant becomes tender.
- Cook gluten free pasta according to package directions. Set aside.
- Add the sugar, sea salt, and pepper to the sauce; stir.
- Add the diced yellow squash and zucchini, and let the sauce simmer for 15 minutes more until all the vegetables are tender.
- Serve the ratatouille sauce over the pasta, and top with fresh basil leaves.
Darryl
Super tasty and satisfying
whiskandshout
This pasta is lovely! So fresh and packed with veggies :)
Kelly
Thank you!
genevieve y
I love veggie filled pasta! Ratatouille is so yummy and this pasta just sounds delicious! Happy Friday, Kelly!
Kelly
Thanks, Genevieve!
Ali A
Nice idea putting Moscato in there – I’ve never thought of that before! And I really love the serving bowls you have, so pretty!
Kelly
Thank you so much! That bowl was from Anthropologie. And the Moscato gives it a little bit of sweetness which is nice.
Natalie @ Tastes Lovely
I love pasta dishes like this that have lots of veggies. I must try this gluten free pasta!
Kelly
It’s really good!
Joan
After watching the animated movie, I have always wondered how it is served.
Gayle @ Pumpkin 'N Spice
I love the fresh flavors in here, Kelly! Such a great idea to add in some zucchini. Looks fantastic!
Kelly
Thanks, Gayle!
Katie Serbinski
Ratatouille is the best!!! I love how you get the best of both worlds: lots of veggies and pasta! Great recipe. I’ll have to look for Jovial brands!
Kelly
Thanks, Katie! Their pasta and tomatoes are worth searching for! :)
Julia
Ratatouille is one of my all-time favorites, and my family is obsessed with it too! I love the idea of this pasta, m’dear! And that pasta sauce looks so tasty!
Strength and Sunshine
YUM! I love the added wine!