• Ratatouille “Pasta”

    Ratatouille Pasta - Comfy Belly

    My go-to cold weather dish, with a dash of omnivore love: Ratatouille “pasta” using spaghetti squash.

    Ratatouille Pasta - Comfy BellyRatatouille Pasta - Comfy Belly

    It’s no exaggeration when I say I eat ratatouille at least three times a week.

    I buy a bundle of my favorite components: a few roma tomatoes, large eggplant, large zucchini, and large red onion. I chop everything into bite-size pieces, drizzle some balsamic vinegar, oil, and maple syrup (or honey). Sprinkle on a few pinches of salt and mix. Layer a baking sheet with parchment paper and spread the medley out to bake for an hour. I can do this in my sleep.

    This ratatouille recipe is like a caramelized version of my more basic roasted ratatouille recipe in my SCD cookbook.

    I can eat a bowl of ratatouille as a snack but I’ve created a full plate here, adding meatballs, sauce, and spaghetti pasta. I often toss in some goat cheese or Parmesan, but I’ll leave that up to you.

    For the meatballs, I’m sharing my favorite quick and easy dairy-free meatball recipe. I also have this oldy (which is not dairy-free), or try one of the pesto meatball recipes from my cookbooks. I’ve also added a quick and dirty spaghetti squash recipe for reference if you’re new to this veggie version of pasta.

    Ratatouille Pasta - Comfy BellyRatatouille Pasta - Comfy BellyRatatouille Pasta - Comfy Belly

     
     
    Posted in Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Low-Sugar, Nut-Free, Paleo, SCD  |  4 Comments
     
     

    4 Responses to Ratatouille “Pasta”

    1. Nancy McGuire says:

      According to Gottschall’s book, those following the SCD diet are not allowed to use tomato paste. I have noticed you do include it in some of your recipes. Has the thinking on this changed?
      Thanks.

      • Erica says:

        I haven’t heard that, but I do know that some folks adhere to a strict guideline of no commercial or processed food, I think because of the concern over hidden ingredients. It’s up to you, you’ll have to make that call, and read labels.

    2. Melissa says:

      This is amazing. So easy.

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    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
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    almond flour 1/2 cup 48 g
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    maple syrup 1/4 cup 59 ml
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