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

Vegan Instant Pot Ratatouille

Kelly Jensen
This vegetable pasta ratatouille is full of 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 1 vote
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Dinner
Cuisine French, Mediterranean
Servings 8
Calories 196 kcal



  • 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!


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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
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