4 ounces GF Brown Rice Spaghetti (or any pasta of your choice)
½ small eggplant, cut into ½" cubes
10 cherry tomatoes, halved
¼ small butternut squash, cut into ¼" cubes
¼ large onion, diced
Sauce:
1.5 tbsp miso paste
½ tbsp tomato paste
1 tbsp honey/agave nectar/maple syrup
1 clove garlic, minced
Salt and Pepper
Garnish: Fresh Parsley
Instructions
Preheat your oven to 450F.
Toss eggplant, squash and onion in a baking tray. Season generously with salt and pepper.
Baked for 10 minutes and add in cherry tomatoes.
Bake for another 5-10 minutes until the vegetables and caramelized and soft.
Bring a pot of salted water to boil. Cook your pasta until just al dente (follow instructions at the back of the package). Reserve at 2 cups of pasta water aside.
Drain and run under cold water to prevent the pasta sticking together. Set aside.
When your vegetables are done, mix miso, tomato paste, garlic, honey and 4 tbsp of reserved pasta water in a small pot. Heat the sauce through over low heat.
In a bowl, toss your pasta, warm sauce and roasted vegetables together. Add more pasta water if your sauce has cooled and thickened, but only 1 -2 tbsp at a time.
Taste and season with salt and pepper. Serve with fresh parsley.
Notes
Traditional Method: Ratatouille or Ratatouille niçoise is 18th century French provencal vegetable stew. It comes from the root word meaning "stir up". The modern ratatouille now consists of garlic, onions, tomatoes, zucchini, herbs Since the 2007 Pixar Movie Ratatouille, this dish has become infamous and well loved.
Our Method: Our version of ratatouille is inspired by the flavors of Japanese. The addition of miso pasta gives this dish an unusual savory depth of flavor despite its simplicity. We also added in pumpkin to honor the autumn season, which can easily be substituted in with other ingredients.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/11/20/japanese-roasted-ratatouille-spaghetti-gf-vegan-vegetarian-dairy-free-oil-free/