That's why this recipe is so ingenious.
It puts the Instant Pot® to good use, so.
The secret to this ratatouille pasta recipe is roasting the tomatoes, eggplant, zucchini, and onion all together rather than cooking everything in a pot.
Zutaten von Ratatouille-Pasta
- 500 g of Vollkornspaghetti/bunte Spaghetti.
- 1 of Zucchini.
- 1 of Aubergine.
- 1 of Schalotte.
- 1 paar of Champignons.
- 1 of Knoblauchzehe.
- 1 of rote Paprika.
- 1 Packung of passierte Tomaten.
- of Salz.
- of Pfeffer.
- of Chilipulver.
- of Kräuter der Provence.
- of Basilikum.
- of Oregano.
- of etwas Zucker.
- of Parmesan.
Schritt für Schritt Ratatouille-Pasta
- Spaghetti in kochendem Wasser bissfest garen..
- Gemüse waschen, putzen, in kleine Würfel schnippeln. In etwas Öl mit der gewürfelten Schalotte und Knoblauch bissfest garen. Mit Kräutern und Gewürzen abschmecken..
- Die passierten Tomaten in einen Topf geben, mit den ital. Kräutern und etwas Zucker sowie Salz, Pfeffer aufkochen. Pasta, Soße, Gemüse anrichten, Parmesan dazu. Fertig!.
Reduce heat and add tomatoes, eggplant, zucchini, bell pepper, tomato sauce, herbes de Provence, salt, and pepper. Stella Artois asked me to share a heritage-style recipe that pairs well with their beer. I came up with this spicy, roasted, mostly vegetable pasta dish, which features classic French ratatouille flavors and reminds me of those dinners in Bordeaux. Once you've diced your vegetables, the dish comes together with minimal effort for a spicy, satisfying, healthy meal. Heat ¼ cup oil in a large Dutch oven or other heavy ovenproof pot over medium-high.
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