Ratatouille Pasta with Vegan Sausage
This is the perfect pasta to cozy up with during the cooler months, and is full of hearty vegetables and vegan sausage. This Ratatouille Pasta with Vegan Sausage has zucchini, eggplant, and a really flavorful tomato sauce. It's a must-try for one heck of a satisfying pasta!
Servings: 5 people
Ingredients
- 1/2 lb. pasta used farfalle here
- 3 tbsp olive oil
- 1 small onion finely chopped
- 1 medium eggplant cubed (approx 1.5 cm cubes)
- 4 vegan sausages diced (approx 1.5 cm)
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1 tsp dried basil
- 2 tsp dried oregano
- 3 cloves of garlic minced
- 2 large zucchini diced (approx 1 cm)
- 1 28 oz. can crushed tomatoes
- 2 to 3 tbsp capers to taste
- 1/4 cup finely chopped fresh parsley
Instructions
- Cook the pasta in salted water until barely al dente, then drain.
- Meanwhile, in a large pan add the olive oil, chopped onion and eggplant and cook over medium heat for 10 minutes partially covered, stirring every few minutes.
- Add the diced sausages and all the seasonings, stir, and cook 5 to 7 minutes, stirring periodically, until sausages are getting browned.
- Add the diced zucchini, and make room for them in the pan to cook for 5 minutes (or until just barely fork tender - do not overcook). If your pan is on the smaller side, you may need to transfer some of the sausage mixture to a plate while the zucchini cooks.
- Add the garlic, cook another minute. Add the crushed tomatoes, stir, cook 3 minutes. Add the cooked pasta, stir, cook together for a few minutes until pasta is al dente.
- Taste and season with salt or pepper if desired, or a drizzle of olive oil.
- Serve and top with capers and the fresh parsley.