Ratatouille Pasta with Caramelized Hazelnuts

Ratatouille Pasta with Caramelized Hazelnuts


  • Ingredients for 4 portions
  • For hazelnuts:
  • 50 g hazelnuts
  • 15 g vegan butter or margarine
  • 30 g erythritol
  • 1 small pinch of salt
  • For the pasta:
  • 250 g Lizza Pasta
  • 200 ml Lizza Ratatouille Sauce
  • 100g red bell pepper
  • olive oil, as needed
  • few drops liquid smoke, optional but gives really nice flavor



Preparation: 10 minutes

Cooking time: 15 minutes


  1. First, roast the bell peppers. Drizzle olive oil and a bit of liquid smoke over the peppers. Roast the peppers in the oven at 200°C for 25-30 minutes. Remove the seeds, peel the peppers and set them aside.
  2. To make the hazelnuts, in a saucepot over medium/high heat, combine butter and erythritol. Cook until the sweetener is dissolved. 
  3. Add hazelnuts and stir to coat them. Transfer the hazelnuts on a cutting board covered with parchment paper. Once cooled, chop them.
  4. Cook the pasta according to directions on the packaging.
  5. Drain the pasta and combine with ratatouille sauce.
  6. Slice the bell peppers and add them into the pasta.
  7. Top the pasta with caramelized hazelnuts and serve.


Ingredients for a Low Carb Ratatouille Pasta with Caramelized Hazelnuts