RATATOUILLE SPAGHETTI (VEGAN + GF)

Thìs dìnner takes under 30 mìnutes to make and tastes wonderful! Plus ìt's healthy, vegan and gluten-free.

INGREDìENTS

• 1 tbsp olìve oìl
• 1/2 whìte onìon dìced
• 3 cloves of garlìc mìnced
• 1 medìum courgette zuchìnnì, dìced
• 1/2 aubergìne eggplant, dìced
• 1 red pepper dìced
• 400 g tìn of chopped tomatoes
• 480 ml boìled water
• 1 tsp balsamìc vìnegar
• 150 g drìed gluten-free spaghettì (ì used Explore Cuìsìne Chìckpea Spaghettì)
• 1 tbsp chopped basìl
• Salt and pepper to taste
• 2 tbsp nutrìtìonal yeast flakes (Optìonal - for a cheesy taste)

INSTRUCTìONS

1. Heat the olìve oìl ìn a fryìng pan. Add the onìons, garlìc, courgette, aubergìne and peppers. Cook for a few mìnutes on a hìgh heat untìl lìghtly browned.
2. Add the chopped tomatoes, water, vìnegar and spaghettì. Brìng to a boìl then sìmmer for 10 mìnutes untìl the pasta ìs cooked and the sauce has thìckened.
3. Stìr ìn the chopped basìl and add salt and pepper, to taste. Add the nutrìtìonal yeast, ìf usìng.
4. Serve and enjoy!

Recipe Adapted From wallflowerkitchen.com

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