one pot PASTA RATATOUILLE

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

Chop 2 small onions or 1 large onion into cubes.

Heat a heavy cast iron pot over medium heat and add 4 tablespoons of olive oil.

Add the chopped onions to the pot and sauté for about 5 minutes until softened.

Chop 8 mini bell peppers into cubes and add them to the pot after the onions have cooked for a bit.

Chop 3 cloves of garlic and add them to the pot, stirring to combine.

Add diced eggplant to the pot and stir.

Chop 1 large zucchini into cubes and add it to the pot after the eggplant has softened.

Add about 10 sprigs of fresh thyme to the pot, removing the stems.

Season the vegetables with salt and about 1 teaspoon of vegetable broth, adjusting to taste later.

Add a pinch of cayenne pepper for heat, about an eighth of a teaspoon, to taste.

Stir in tomato paste and let it fry a little to remove any aftertaste.

Add 2 cups of vegetable stock and 1 cup of water to the pot, adjusting the liquid as needed based on the pasta used.

Add the red lentil pasta to the pot and stir everything together.

Cover the pot and let it cook for about 10-15 minutes until the pasta is cooked and the vegetables are tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens