Ratatouille Spaghetti (Vegan + GF

• Produce

  • 1/2 Aubergine
  • 1 tbsp Basil
  • 1 Courgette, medium
  • 3 cloves Garlic
  • 1/2 White onion

• Condiments

  • 1 tsp Balsamic vinegar

• Pasta & Grains

  • 2 servings Gluten-free spaghetti, dried

• Baking & Spices

  • 1 Red pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, mild

• Liquids

  • 480 ml Water

• Other

  • (Optional 2 tbsp nutritional yeast, for a cheesy taste
  • 1 X 400g tin chopped tomatoes

Found on wallflowerkitchen.com

Description

Ingredients

• 1 tbsp mild olive oil
• ½ white onion, diced
• 3 cloves garlic, minced
• 1 medium courgette (zuchinni), diced
• ½ aubergine (eggplant), diced
• 1 red pepper, diced
• 1 x 400g tin chopped tomatoes
• 480ml / 2 cups boiled water
• 1 tsp balsamic vinegar
• 2 servings of dried gluten-free spaghetti (I used 150g Explore Cuisine Chickpea Spaghetti)
• 1 tbsp chopped basil
• Salt and pepper, to taste
• (Optional) 2 tbsp nutritional yeast, for a cheesy taste

Directions

• Heat the olive oil in a frying pan. Add the onions, garlic, courgette, aubergine and peppers. Cook for a few minutes on a high heat until lightly browned.
• Add the chopped tomatoes, water, vinegar and spaghetti. Bring to a boil then simmer for 10 minutes until the pasta is cooked and the sauce has thickened.
• Stir in the chopped basil and add salt and pepper, to taste. Add the nutritional yeast, if using.
• Serve and enjoy!