Turmeric tagliatelle with ratatouille
made of eggplant, zucchini, peppers and tomatoes
Ratatouille is a well-known French vegetable-based recipe that's often used as a garnish, a starter, or - as in this case - a sauce. Its ingredients are very similar to the Spanish pisto.
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Nice and quick!
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Vegan
Preparation time:
25 min.
Difficulty level:
Easy
Allergens:
tree nut, wheat, gluten
Utensils:
Ingredients
Turmeric tagliatelle
Eggplant
Onion
Yellow pepper
Plum tomato
Zucchini
Cashew nuts
Mix of fresh herbs
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2456
587
17
2
94
14
11
20
0
22
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Heat plenty of water in a medium-size pot. Add salt to taste.
2.
Wash all the vegetables well. Cut the zucchini and eggplant into 4 pieces lengthwise and then into cubes of approx. 1/2cm. Peel the tomatoes and cut them into small cubes. Peel the onion and chop it into cubes of 1cm. Do the same thing for the pepper. Finely chop the mix of fresh herbs.
3.
Heat 1 tablespoon of olive oil in a frying pan and sauté the onion for 3 minutes until it turns golden brown. Add the pepper and sauté for another 3 minutes. Add the zucchini, eggplant and mix of fresh herbs. Make sure to adjust the amount of herbs according to your liking. Let it cook for 5 minutes while stirring occasionally. Add the diced tomatoes and let it cook for another 8-10 minutes until all ingredients are nicely integrated. Season to taste.
4.
Cook the pasta in the boiling water for 7-9 minutes. Strain the pasta and reserve 1/4 cup of the cooking water.
5.
Place the cooked pasta in the pot with the vegetables. Add the cooking water and stir for 1-2 minutes over high heat until the sauce has become one with the pasta.
6.