Ratatouille pasta

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Classic Ratatouille Recipe, Ratatouille Pasta, Roasted Tomato Pasta, Resep Smoothie, Ratatouille Recipe, Dinner Party Dishes, Filled Pasta, Impressive Dinner, Meal Inspiration

This is the perfect pasta to cozy up with during the cooler months, and is full of hearty vegetables and vegan sausage. This Ratatouille Pasta with Vegan Sausage has zucchini, eggplant, and a really flavorful tomato sauce. It's a must-try for one heck of a satisfying pasta!

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Ratatouille Pasta Bake Recipe | Recipes from Ocado Hugh Fearnley Whittingstall Recipes, Ratatouille Pasta, Hugh Fearnley Whittingstall, Vegetable Lasagne, Mary Berry Recipes, Mary Berry Recipe, Lasagne Recipes, 1st June, Berry Recipes

A veg-packed version of a family staple, this bubbling Ratatouille Pasta Bake from cookery teacher and food writer Rebecca Woollard has a deliciously cheesy top, making it a tasty way to coax fussy kids towards their 5-a-day. This can be eaten cold too, so leftovers are great for packed lunches. The shell pasta holds the chunky veg sauce well, but use whatever shapes will go down well with your little ones.

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Roasted Ratatouille Pasta - Evergreen Kitchen Ratatouille Pasta Recipe, Ratatouille Pasta, Roasted Ratatouille, Evergreen Kitchen, Zucchini And Eggplant, Summer Pasta Recipes, Dinner Specials, Colorful Veggies, Pesto Tortellini

This easy vegetarian (vegan) Roasted Ratatouille Pasta is ready in 30 minutes! Packed with colorful veggies like tomatoes, zucchini, and eggplant. A few clever techniques add layers of flavor to this quick summer pasta recipe. Perfect for weekday dinners and lunches, potlucks, or picnics. (Gluten Free & Vegan option).

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One-Pot Ratatouille Pasta Recipe Ratatouille Pasta Recipe, Ratatouille Pasta, Ny Times Recipes, Easy Summer Dinners, Shrimp And Vegetables, Salmon And Shrimp, Quick Pasta, Slow Cooker Bbq, Meatless Main Dishes

This one-pot dish that’s ready in 30 minutes is a weeknight dinner must make. The pasta has all the beloved flavors and vegetables of the classic summer stew, ratatouille, but made faster and fresher. Cooking the eggplant, tomatoes, zucchini and bell pepper in stages allows the flavors to be drawn out more and for the textures to vary from bite to bite. Choosing a shorter pasta shape with ridges or curves will allow even more of the summery sauce to hold on to those noodles.

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