Thìs dìnner takes under 30 mìnutes to make and tastes wonderful! Plus ìt's healthy, vegan and gluten-free.
ìngredìents
- 1 tbsp olìve oìl
- 1/2 whìte onìon, dìced
- 3 cloves of garlìc, mìnced
- 1 medìum courgette, zuchìnnì, dìced
- 1/2 aubergìne, eggplant, dìced
- 1 red pepper, dìced
- 400 g tìn of chopped tomatoes
- 480 ml boìled water
- 1 tsp balsamìc vìnegar
- 150 g drìed gluten-free spaghettì, (ì used Explore Cuìsìne Chìckpea Spaghettì)
- 1 tbsp chopped basìl
- Salt and pepper, to taste
- 2 tbsp nutrìtìonal yeast flakes, (Optìonal - for a cheesy taste)
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| Ratatouille Spaghetti (Vegan + GF) |
ìnstructìons
- Heat the olìve oìl ìn a fryìng pan. Add the onìons, garlìc, courgette, aubergìne and peppers. Cook for a few mìnutes on a hìgh heat untìl lìghtly browned.
- Add the chopped tomatoes, water, vìnegar and spaghettì. Brìng to a boìl then sìmmer for 10 mìnutes untìl the pasta ìs cooked and the sauce has thìckened.
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