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Ratatouille-inspired Vegetable Pasta

Ratatouille-inspired Vegetable Pasta

This pasta dish was inspired by that French classic called the ratatouille. A medley of vegetables sautéed in olive oil to which I added non-ratatouille ingredients like portobello mushrooms and bacon. Just a teeny bit of bacon for added flavor. The veggies-mushroom-bacon mix was tossed with cooked spaghetti and voila! — a delicious and colorful pasta dish.
Course Main Course
Cuisine Fusion
Keyword Pasta, Vegetables
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 people
Author Connie Veneracion


  • 4 tablespoons olive oil
  • 2 tablespoons butter
  • ¼ cup bacon chopped
  • 1 onion diced
  • 1 tablespoons garlic minced
  • 3 to tomatoes diced
  • 1 bell pepper diced
  • 1 zucchini diced
  • 2 portobello mushrooms cut into 1/2-inch thick slices
  • 2 to 3 tablespoons black olives sliced
  • 100 grams spaghetti or your preferred pasta shape, cooked al dente in salted water
  • salt to taste
  • pepper to taste
  • 3 to 4 tablespoons parsley chopped


  • Heat the olive oil and butter in a pan. Add the bacon and cook until lightly crisp. Add the onion and garlic; cook just until fragrant.
  • Add the rest of the vegetables, mushrooms and black olives to the pan. Sprinkle with salt and pepper. Cook over medium-high heat just until the vegetables are done. DO NOT OVERCOOK.
  • Throw in the cooked pasta and toss to coat each noodle with oil.
  • Turn off the heat. Add the parsley and toss to blend. Taste, add more salt and pepper, if needed. Serve hot.