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Penne Ratatouille with baked Almond Feta

Penne Ratatouille with baked Almond Feta

When I think of ratatouille, I remember the smell of fresh herbs, sweet tomatoes and garlic. The French kitchen has so many amazing flavors which I have not even fully discovered yet but I would love to get to know more of.

This, my very own version of Ratatouille, is super juice and sweet because of the carrot juice and ripe cherry tomatoes. Honestly, your family and friends will love you for making this.

I am going to create a recipe for the vegan feta and upload it soon, so you guys can enjoy the full recipe. Or you may already have a recipe for almond feta, that would work too.

The most important thing with Ratatouille is, that you have it cook on simmer for quite a while so all the flavors can unfold.

Penne Ratatouille with baked Almond Feta

26. October 2016
: 4-5
: 50 min


  • 2 medium zucchinis, cut into pieces

  • 1 large aubergine, cut into pieces

  • 2 medium onions, cut into quarters

  • 2 cloves garlic, chopped into small pieces

  • 1 medium red peppers, cut into pieces

  • 300g sweet, ripe cherry tomatoes

  • 1 can crushed tomatoes

  • 120ml carrot juice

  • 2Tbs tomato paste

  • 150ml water

  • 500g penne, cooked

  • hand full fresh thyme, chopped

  • hand full fresh rosemary, chopped

  • hand full fresh oregano, chopped

  • 3 Tbs good quality olive oil

  • salt and pepper to taste
  • Step 1 Heat up olive oil in a medium pot and add onions and fry until translucent
  • Step 2
    Now add the zucchini, aubergine and red pepper and fry until soft and slightly golden
  • Step 3
    Add garlic, herbs and tomato paste now and stir well. Fry for 2-3 minutes until pouring the carrot juice, water and crushed tomatoes to the pot
  • Step 4
    Cook for 15 min on high heat, then let simmer for another 30 minutes
  • Step 5
    Take off the stove and let cool for 15 minutes before you enjoy it with penne
  • Step 6
    Optional top with almond feta