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Pasta Ratatouille Recipe (Dairy & Gluten Free)

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This pasta ratatouille recipe is full of healthy onions, eggplant, squash, peppers, tomatoes, garlic, and herbs. This easy low calorie dinner is made in the slow cooker and perfect for meal prep!

pasta ratatouille recipe with noodles tomatoes bell pepper and a summer vegetable sauce for pasta ratatouille vegetables

I love a good summer stew, and this ratatouille is the perfect light dinner on a summer night.  When our garden is in full swing in the summer (and we have more produce than we know what to do with) this is the perfect easy weekend meal to make! 

Toss everything in the slow cooker, and set it simmer away for hours while we enjoy the long summer days.

This Pasta Ratatouille Recipe Is:

  • Earthy
  • Sweet
  • Fresh
  • Vibrant
  • Vegan, Gluten Free, Dairy Free, Whole30 approved
  • Versatile and packed with flavor!

ratatouille pasta recipe with eggplant tomatoes zucchini bell peppers vegan gluten free whole30 and paleo ratatouille noodles for dinner

Ratatouille with Pasta  in the Pressure Cooker or Stove Top

Pressure cooker meals are great for Sundays – I can have dinner ready without doing any work during the day. Just chop the veggies in the morning, turn the slow cooker to high, and it’ll be ready by dinner time!  A fast, healthy meal with little to no hands-on cooking time is a winner!

Not only is this recipe vegan, its gluten-free, paleo, and Whole30 compliant.  Serve over cauliflower rice, gluten-free pasta, or just eat by itself in a bowl!

What’s In This Pasta Ratatouille Recipe?

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

ratatouille pasta recipe vegan gluten free noodle ratatouille recipes for summer garden pasta

Frozen Vegetable Sauce Recipes For the Win!

I used a few frozen veggies for this ratatouille pasta sauce recipe instead of  fresh produce. Frozen produce is a great option for finding fresh and flavorful vegetables in the off season. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. It saves me a trip to the store, and I can add amazing veggies right into the recipe.

Frozen vegetables are often picked at peak ripeness, so they are a much better option than canned.  Check out all my recipes that use Freezer Ingredients on The Herbeevore – great for those nights when you want dinner ready fast! And check out my Top 125 Plant-Based Pantry Staples for long-lasting staples that I always keep on hand.

Get the Same Ingredients for this Ratatouille Pasta Sauce Recipe!

 

As always, if you make this vegan and gluten free pasta ratatouille recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & YouTube– I’d love to connect with you there! 

ratatouille pasta recipe vegan gluten free noodle ratatouille recipes for summer garden pasta

Pasta Ratatouille

The Herbeevore
This healthy vegetable pasta ratatouille is full of healthy onions, eggplant, squash, peppers, tomatoes, garlic, and herbs. This easy low calorie dinner is made in the pressure cooker and perfect for meal prep!
5 from 7 votes
Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Course Dinner
Cuisine French, Mediterranean
Servings 8
Calories 196 kcal

Ingredients
  

Instructions
 

  • In the instant pot layer the onion, eggplant, zucchini, tomato paste, bell peppers, carrots, tomato, garlic, basil, oregano, and red pepper flakes. Add the vegetable stock, and stir to combine.
  • Set the Instant Pot to Pressure cook or Manual mode - and cook on high for 8 minutes. Allw to natural release.
  • Carefully open the lid, and stir. In a blender, ladle about 2 cups of the ratatouille and drizzle in the 1/2 cup olive oil. Blend until smooth, and add the mixture back to the slow cooker. Stir to combine.
  • Taste and add any Salt or Pepper as desired.
  • Serve over rice, pasta, or quinoa - drizzle olive oil and fresh basil over the stew before serving!

Notes

Save Money on Organic Groceries!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 196kcalCarbohydrates: 17gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 31mgPotassium: 691mgFiber: 6gSugar: 9gVitamin A: 5839IUVitamin C: 66mgCalcium: 62mgIron: 1mg
Keyword noodle ratatouille, pasta ratatouille, ratatouille pasta, ratatouille pasta sauce recipe, ratatouille with noodles, ratatouille with pasta
Did You Make This Recipe?Please leave a rating and comment below!
Or tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in CrockPot/Slow Cooker, Dinners, Favorites, Italian, Make Ahead, Meal Prep, Paleo, Pastas, Sauces, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes, Whole30 Recipes

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