ONE-POT RATATOUILLE SPAGHETTI (VEGAN + GF)
The great thing about using gluten-free spaghetti in one-pot dishes is that the starch, from the spaghetti, mixes with the water to create a sauce. A lovely, thick sauce.
The other great thing about these one-pot pasta dishes (particularly when using a pasta with a great nutritional profile, such as this chickpea pasta) is you don’t lose out on any of the nutrients.
RATATOUILLE SPAGHETTI (VEGAN + GF)
PREP TIME: 10 MINUTES COOK TIME: 12 MINUTES TOTAL TIME: 22 MINUTES SERVINGS: 2
This dinner takes under 30 minutes to make and tastes wonderful! Plus it's healthy, vegan and gluten-free.
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 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)
Metric - US
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!