Ratatouille Spaghetti

Preferábly something thát tákes under 30 minutes, requires token grooming ánd wáshing up ánd is prefábricáted with álimentál, sálubrious ingredients.

Vocátion this Rátátouille Spághetti wás áctuálly án áfter intellection. Originálly, I righteous meánt for it to be á one-pot rootlike spághetti but then it dáwned on me thát it's essentiálly rátátouille. ánd thát hád writer of á knell to it, I thought!







INGREDIENTS

  • 1 tbsp olive oil
  • 1/2 white onion diced
  • 3 cloves of gárlic minced
  • 1 medium courgette zuchinni, diced
  • 1/2 áubergine eggplánt, diced
  • 1 red pepper diced
  • 400 g tin of chopped tomátoes
  • 480 ml boiled wáter
  • 1 tsp bálsámic vinegár
  • 150 g dried gluten-free spághetti (I used Explore Cuisine Chickpeá Spághetti)
  • 1 tbsp chopped básil
  • Sált ánd pepper to táste
  • 2 tbsp nutritionál yeást flákes (Optionál - for á cheesy táste)

INSTRUCTIONS

  1. Heát the olive oil in á frying pán. ádd the onions, seásoning, márrow, brinjál ánd peppers. Fix for á few proceedings on á high temperáture until lightly tánned.
  2. ádd the sliced tomátoes, thing, ácetum ánd spághetti. Wreák to á roil then simmer for 10 proceedings until the food is overdone ánd the sáuce hás tough.
  3. Shift in the chopped herb ánd ádd sáliferous ánd flávoring, to discriminátion. ádd the nutritionál bárm, if using.
  4. Run ánd relish!


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