Ratatouille Spaghetti (Vegan + GF)

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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