This dinner takes under 30 minutes to make and tastes wonderful! Plus it's healthy, vegan and gluten-free.
Quick, easy and healthy dinners are the best.
Preferably something that takes under 30 minutes, requires minimal preparation and washing up and is made with wholesome, healthy ingredients.
When Explore Cuisine sent me some of their new Chickpea Pasta to make a recipe with, I wanted to create something that was both healthy, to make the most of it’s high protein & fibre plus something that’s quick and easy to cook.
Calling this Ratatouille Spaghetti was actually an after thought. Originally, I just meant for it to be a one-pot vegetable spaghetti but then it dawned on me that it’s essentially ratatouille. And that had more of a ring to it, I thought!
The great thing about using gluten-free spaghetti in one-pot dishes is that the starch, from the spaghetti, mixes with the water to create a sauce. A lovely, thick sauce.
INGREDIENTS
INSTRUCTIONS
For Complete ìnstructìons : wallflowerkitchen.com
Quick, easy and healthy dinners are the best.
Preferably something that takes under 30 minutes, requires minimal preparation and washing up and is made with wholesome, healthy ingredients.
When Explore Cuisine sent me some of their new Chickpea Pasta to make a recipe with, I wanted to create something that was both healthy, to make the most of it’s high protein & fibre plus something that’s quick and easy to cook.
Calling this Ratatouille Spaghetti was actually an after thought. Originally, I just meant for it to be a one-pot vegetable spaghetti but then it dawned on me that it’s essentially ratatouille. And that had more of a ring to it, I thought!
The great thing about using gluten-free spaghetti in one-pot dishes is that the starch, from the spaghetti, mixes with the water to create a sauce. A lovely, thick sauce.
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
- 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.
- 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.
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For Complete ìnstructìons : wallflowerkitchen.com