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INGREDIENTS
- 1 tbsp olive oil
- 1/2 white onion diced
- 3 cloves of garlic minced
- 1 medium courgette zuchinni, diced
- 1/2 aubergine eggplant, diced
- 1 red pepper diced
- 400 g tin of chopped tomatoes
- 480 ml boiled
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water
1 tsp balsamic vinegar
150 g dried gluten-free spaghetti (I used Explore Cuisine Chickpea Spaghetti)
1 tbsp chopped basil
Salt and pepper to taste
2 tbsp nutritional yeast flakes (Optional - for a cheesy taste)
source https://www.abellkitchen.com/2018/12/one-pot-ratatouille-spaghetti-recipe.html
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INSTRUCTIONS
- 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!
Recipe source: wallflowerkitchen
source https://www.abellkitchen.com/2018/12/one-pot-ratatouille-spaghetti-recipe.html
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