Ratatouille Recipe - Vegan Fusilli Pasta
This modern ratatouille recipe is delicious with pasta and lentils. It cooks in the skillet, so you have a complete one-pan meal for dinner when it's done.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Ingredients
- 1⁄2 cup green lentils, rinsed and soaked
- 2 cups fusilli or rotini pasta
- 1 (15-ounce) can diced tomatoes with their juice
- 1⁄2 cup finely chopped leeks, both white and light green parts
- 1 clove garlic, minced
- 2 1⁄4 teaspoons Italian seasoning
- 2 small (½ pound) unpeeled Italian eggplants, cut into 1-inch pieces
- 1⁄2 teaspoon white wine vinegar
- 2 tablespoons finely chopped fresh basil
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