ONE-POT RATATOUILLE SPAGHETTI(VEGAN + GF)

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

1. Add the olive oil to a frying pan on medium heat. Add the onions, garlic, courgette, aubergine and peppers. Cook for 5-8 minutes, until softened and lightly browned.
2. Pour in the chopped tomatoes, water, vinegar and then add the spaghetti. Bring to a boil then simmer for 10 minutes (use the time suggested on your spaghetti packet instructions) until the pasta is cooked and the sauce has thickened.
3. Stir in the chopped basil and add salt and pepper, to taste. Add the nutritional yeast, if using, for a cheesy flavour.
4. Serve and enjoy!

Recipe by Aimee

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