ONE-POT RATATOUILLE SPAGHETTI (VEGAN + GF)
Gluten-free pastas can be hit or miss. Generally, there are some really great ones out there but I’ve definitely tried a few that I wouldn’t taste again, even if you paid me too.
Thankfully, this Chickpea Spaghetti was on of the best. Especially texture-wise, I feel this spaghetti held together much better than other gluten-free pastas. No sogginess, just that perfect bite and texture.
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)
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!