One Pot Ratatouille Pasta Recipes
ONE POT RATATOUILLE PASTA
This One Pot Ratatouille Pasta recipe is an unbelievably simple gluten free and vegan dinner dish. The rich flavors of ratatouille all come together in one pot and it's done in under 40 minutes!
Provided by The Fitchen
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Prepare veggies as instructed above. For zucchini and yellow squash, chop off the ends and slice in half lengthwise. From there, slice into "half moons" about 1/4 thick. For eggplant, chop into cubes about 1/2" square.
- In a large nonstick or cast iron skillet, heat 2 tablespoons of olive oil to medium. Add eggplant and cherry tomatoes and cook for 10 minutes, stirring occasionally.
- After 10 minutes, the eggplant and tomatoes should be softening. Add zucchini and squash - and another tablespoon of olive oil if necessary - then sprinkle with 1/4 teaspoon each of salt and pepper. Sauté for 5 minutes. At this point, use the back of your spoon or spatula to gently smash the tomatoes. Add in the garlic and sauté for 3 more minutes.
- Add coconut milk and water and bring to a boil. Once boiling, add pasta, herb seasoning, red pepper flakes, nutritional yeast, and 1/4 teaspoon each salt and pepper. Stir to combine. Cook 12-15 minutes until pasta is al dente and the sauce has thickened.
- Serve and enjoy!
INSTANT POT® RATATOUILLE PASTA
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
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
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