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

1. 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.
2. 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.

INSTRUCTIONS

For full instructions you can go to : http://wallflowerkitchen.com

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