Vegan Ratatouille Pasta

Recipe Classifications


European (not Italian)




Gluten-Free, Dairy-Free, Nut-Free, Vegan, Kid-Friendly, Anti-Inflammatory Diet


Brown / White, Green, Orange / Yellow, Red

Freezes well:


Prep Time  (total time):

Under 15 Minutes  (Under 30 Minutes)


Trying out new things in the kitchen can be fun, but sometimes you just want to go back to the classics. This Vegan Ratatouille Pasta is an ode to the oldie but goodie French cuisine.

Though ratatouille is usually a vegetable stew, the weather might be too hot to put you in that mood. So in this recipe, we’ll be using the oozing flavors of the roasted vegetables as a pasta sauce. 

Vegan Ratatouille Pasta

Ingredient Tips

There’s no place you’d rather be when you start to smell the aromas of garlic, onion, and vegetables sauteed in olive oil. Caramelizing the tomatoes is crucial to bring out that jam-like sauce. To accentuate the flavors of this dish, season it with thyme. Glaze your pasta with more balsamic vinegar before serving for its rich semi-sweet sour finish. 

This vegan ratatouille pasta wouldn’t be a classic without the eggplants and zucchini, so make sure you don’t scrimp on them. Yellow squash to us tastes similar to zucchini, so if you don’t mind missing the color, you can go without it. Although this recipe doesn’t require bell peppers, get yellow and green ones for a fruity sweet taste and crunchy texture to your pasta. If you have access to all these vegetables, use them all!

Vegan Ratatouille Pasta

Why is this Healthy

Besides appreciating the savory essence of this vegan ratatouille pasta, you’ll be happy to know that the ingredients are beneficial to your health. Tomatoes are a great source of antioxidants and lycopene, which aid in preventing sunburn and heart diseases. Zucchini has been used in folk medicine to treat colds and body aches. It also supplies nutrients that contribute to cancer prevention and healthy digestion.

On the one hand, Eggplants would be great to incorporate for a weight loss diet and to lower blood sugar levels. Even though we suggested the option to skip yellow squash, you might want to rethink that. It provides iron and folate, which are crucial to preventing anemia and developing the nervous system. Lastly, we’re huge fans of bell peppers, for they provide vitamins and antioxidants that are advantageous to eye, heart, and gut health. 

Vegan Ratatouille Pasta

Eating Options

Any gluten-free pasta works with ratatouille, but we suggest chickpea pasta. It’s higher in protein and low in carbohydrates compared to the other ones. Plus, it will be beneficial to the liver. Aside from pasta, you can also use this recipe with farro. If you want a lighter meal, eat the ratatouille itself as a salad. Don’t mind the warm stuffed sensation? Go classic all the way and make it a stew. 

Vegan Ratatouille Pasta

Start Cooking!

With all the information you just read, you’re probably dying to go to the stores or your kitchen to make this vegan ratatouille pasta. That’s a good idea! This dish is a vegan and gluten-free recipe that will make a nutritious and tasty dinner at home. 


The Vegan Ratatouille Pasta recipe is substantial for people with liver conditions and who want to improve their health. Check our 21-day meal plan to see breakfast, lunch, and dinner recipes. 

Vegan Ratatouille Pasta

A vegan gluten-free pasta version of a classic recipe. You'll be maximizing the benefits of fresh produce through this Vegan Ratatouille Pasta. Simple and easy to make yet brings out an intense flavorful outcome. Another dinner staple to add in your menu.
Course Dinner
Cuisine Italian
Keyword gluten free, vegan
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2
Calories 429kcal


  • blender
  • Skillet


  • 1 tbsp olive oil
  • 1/2 white onion (diced)
  • 3 cloves of garlic (minced)
  • 1 zucchini (diced)
  • 1/2 yellow squash (diced)
  • 14 oz tomatoes (chopped)
  • 480 ml water
  • 1 tsp balsamic vinegar
  • 150 g gluten-free spaghetti
  • 1 tbsp basil (chopped)
  • 1 tsp salt
  • 2 tbsp nutritional yeast flakes (optional – for a cheesy taste)


  • Heat the olive oil in a frying pan. Add the onions, garlic, zucchini, and yellow squash. Cook for a few minutes on high heat until lightly browned.
  • Add the chopped tomatoes, water, vinegar and pasta. Bring to a boil then simmer for 10 minutes until the pasta is cooked and the sauce has thickened.
  • Stir in the chopped basil and add salt. Add the nutritional yeast, if using.
  • Serve and enjoy!


  1. For Low Histamine Meal Plan, modify: remove tomatoes and balsamic vinegar. Nutritional yeast shouldn’t be added.
  2. For Fatty Liver Meal Plan, adding eggplant will be both tastier and good for the liver
  3. Try using chickpea pasta!


Calories: 429kcal | Carbohydrates: 75g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1237mg | Potassium: 1069mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2001IU | Vitamin C: 57mg | Calcium: 68mg | Iron: 3mg

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