One-Pot Ratatouille Pasta (Vegan + Gluten-free)

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves of garlic, minced
• 1 medium courgette (zucchini) diced
• 1/2 medium aubergine (eggplant) diced
• 1 medium red pepper, diced
• 1 x 400 g / 14 oz tin of chopped tomatoes
• 480 ml / 2 cups boiled water
• 1 tsp balsamic vinegar
• 150 g / 5.2 oz dried gluten-free spaghetti*
• 1 tbsp chopped basil
• Salt and pepper, to taste
• 2 tbsp nutritional yeast flakes, (Optional)

Instructions

1. 1

   Add the olive oil to a frying pan...: 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. 2

   Pour in the chopped tomatoes, water, vinegar and...: 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. 3

   Stir in the chopped basil and add salt...: Stir in the chopped basil and add salt and pepper, to taste. Add the nutritional yeast, if using, for a cheesy flavour.

4. 4

   Serve and enjoy!