Instant Pot Ratatouille Pasta Recipes

PASTA RATATOUILLE

Pasta Ratatouille image

Serve this zesty ratatouille of pasta and vegetables - a hearty French dinner ready in just 25 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

8 oz. (2 1/2 cups) uncooked fusilli (curly spaghetti) or rotini (spiral pasta)
2 tablespoons olive oil
1 1/2 cups frozen bell pepper and onion stir-fry
2 cups diced eggplant
1 small zucchini, diced
1/4 teaspoon salt
1 (15-oz.) can black beans, drained, rinsed
1 (14.5-oz.) can diced tomatoes with Italian-style herbs, undrained
1 oz. (1/4 cup) shredded fresh Asiago or Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

Cook fusilli to desired doneness as directed on package. Drain; return to saucepan. Add 1 tablespoon of the oil; toss to coat.
Meanwhile, heat remaining tablespoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper and onion stir-fry; cook and stir 2 minutes. Add eggplant and zucchini; sprinkle with salt. Cook and stir 3 to 4 minutes or until zucchini is crisp-tender.
Stir in beans and tomatoes. Reduce heat to medium; cook until thoroughly heated, stirring occasionally. Stir in fusilli and 2 tablespoons of the cheese. Sprinkle with parsley and remaining 2 tablespoons cheese.

Nutrition Facts : Calories 440, Carbohydrate 70 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 9 g, Protein 17 g, SaturatedFat 2 g, ServingSize 2 Cups, Sodium 700 mg, Sugar 8 g

INSTANT POT RATATOUILLE PASTA

Instant Pot Ratatouille Pasta image

Delicious, super easy, vegetable-packed pasta dish. Dump all ingredients in and push start

Provided by Maria

Categories Main Course

Number Of Ingredients 8

Ingredients

1 tsp extra virgin olive oil or oil of your choice (or some water or stock if you prefer to not use oil)
1 courgette (diced small)
1 red pepper (diced small)
Half an aubergine (sliced lengthways and diced small, want to use the whole aubergine? Do it! )
400 g tin of chopped tomatoes (or of course use chopped fresh tomatoes if you have some)
500 ml water (cold)
1 tsp vegetable stock paste (see notes for link)
300 g macaroni pasta (elbow pasta)

Steps:

Add 1 tsp extra virgin olive oil (or oil of your choice) to the inner pot. Press Sauté and start chopping the vegetables if you haven't already. Add them to the inner pot as you chop. Got them chopped already? Add them to the inner pot and Sauté for a few minutes with the glass lid on. About 5 minutes (don't have time? Stick all the ingredients in the inner pot, stir to mix well and go to step 5).
Stir in the tomatoes, water and stock paste ( or homemade stock). You could just use water.
Stir in the pasta. Mix well.
Check that the sealing ring is on properly in the lid. Steam release handle pointing to Sealing unless you have a self-sealing lid like the Duo Plus, Evo and Crisp do (how cool are they?).
Press Pressure Cook / Manual, programme 2 minutes. At the end, let it be on Keep Warm for 5 minutes and then do a quick pressure release.

INSTANT POT® RATATOUILLE PASTA

Instant Pot® Ratatouille Pasta image

Consider this dish a problem-solving variation on a classic. Ratatouille is a richly-seasoned, but not heavy, French vegetable stew featuring tomatoes, bell peppers, zucchini and more summer vegetables. The trouble is that those veggies are at their best during a season when it's too hot to stew anything. That's why this recipe is so ingenious. It puts the Instant Pot® to good use, so your kitchen can stay cool. Not only that, but this recipe turns this classic side into a hearty main dish with the addition of pasta. If you've yet to try making a one-pot pasta in your machine, you're about to be wowed. The Instant Pot® sauté function makes it easy to overcome one of the trickiest aspects of making ratatouille: cooking a variety of vegetables-each with different ideal cook times-perfectly. Onions and peppers get softened with a quick sauté before being combined with softer vegetables and pasta to pressure cook. The end result is a silky-smooth and absolutely delectable vegetarian dish that will satisfy everyone-avowed carnivores included!

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 cups chopped yellow onions
2 medium red bell peppers, cut in 1-inch squares
2 teaspoons herbes de provence
1 1/4 teaspoons salt
2 medium zucchini, halved lengthwise and cut in 1/2-inch slices (2 cups)
1/2 small eggplant, quartered lengthwise and cut in 1/2-inch slices (2 cups)
6 cloves garlic, chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
2 cups Progresso™ vegetable broth (from 32-oz carton)
12 oz uncooked farfalle pasta (4 1/3 cups)
1/2 cup shredded Parmesan cheese (2 oz)
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/4 cup thinly sliced fresh basil leaves

Steps:

On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add onions, bell peppers, herbes de provence and salt; cook 12 to 14 minutes, stirring occasionally, until softened.
Stir in zucchini, eggplant and garlic. Select CANCEL.
Stir in tomatoes and broth, then pasta. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
Immediately stir mixture 1 to 2 minutes or until pasta is completely separated. Pasta will appear to be stuck together but will separate while stirring. Top with cheese and herbs.

Nutrition Facts : Calories 430, Carbohydrate 72 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 7 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/2 Cups, Sodium 990 mg, Sugar 8 g, TransFat 0 g

PRESSURE COOKER RATATOUILLE

Pressure Cooker Ratatouille image

A healthy vegetable stew (electric pressure cooker) I like to add a cup of shredded Italian blend cheese when adding the basil and parsley but this is optional.

Provided by Gardening Girl

Categories Vegetable

Time 25m

Yield 8 cups, 4-6 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, peeled and thinly sliced
1 1/2 cups cored seeded and diced green bell peppers
1 1/2 cups cored seeded and diced red bell peppers
2 cups diced zucchini (1/2 in dice)
2 cups diced eggplants (1/2 in dice)
14 ounces diced tomatoes
1/2 cup tomato sauce
1/4 cup water
1/2 teaspoon thyme
1 1/2 teaspoons salt
1/4 teaspoon ground pepper
2 tablespoons shredded basil
2 tablespoons parsley
2 tablespoons balsamic vinegar

Steps:

Heat olive oil in pressure cooker using the Brown setting.
Add onions, garlic, peppers and brown until the onion is soft.
Add zucchni, tomatoes, eggplant, water, thyme, salt and pepper and brown for 4 minutes.
Cover and set to high pressure for 5 minutes.
Release the pressure using the quick release method.
Unlock and remove lid, add the basil and parsley.
Adjust seasonings to taste.

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