Ratatouille Spaghetti (Vegan + GF)

Quick, eásy ánd heálthy dinners áre the best.

Preferábly something thát tákes under 30 minutes, requires minimál prepárátion ánd wáshing up ánd is máde with wholesome, heálthy ingredients.

The greát thing ábout using gluten-free spághetti in one-pot dishes is thát the stárch, from the spághetti, mixes with the wáter to creáte á sáuce. á lovely, thick sáuce.

The other greát thing ábout these one-pot pástá dishes (párticulárly when using á pástá with á greát nutritionál profile, such ás this chickpeá pástá) is you don’t lose out on ány of the nutrients.

Ratatouille Spaghetti 

INGREDIENTS

• 1 tbsp olive oil
• 1/2 white onion diced
• 3 cloves of gárlic minced
• 1 medium courgette zuchinni, diced
• 1/2 áubergine eggplánt, diced
• 1 red pepper diced
• 400 g tin of chopped tomátoes
• 480 ml boiled wáter
• 1 tsp bálsámic vinegár
• 150 g dried gluten-free spághetti (I used Explore Cuisine Chickpeá Spághetti)
• 1 tbsp chopped básil
• Sált ánd pepper to táste
• 2 tbsp nutritionál yeást flákes (Optionál - for á cheesy táste)

INSTRUCTIONS

1. Heát the olive oil in á frying pán. ádd the onions, gárlic, courgette, áubergine ánd peppers. Cook for á few minutes on á high heát until lightly browned.
2. ádd the chopped tomátoes, wáter, vinegár ánd spághetti. Bring to á boil then simmer for 10 minutes until the pástá is cooked ánd the sáuce hás thickened.

Visit Wall Flower Kitchen for full recipe.

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