RATATOUILLE SPAGHETTI

ìNGREDìENTS
  • 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)









ìNSTRUCTìONS
  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. ....
  4. .......

See / visit original recipe 👩~🍳 ---> here!!!........


source http://www.toprecipespedia.com/2019/01/ratatouille-spaghetti.html

source https://nycmyfood.blogspot.com/2019/01/ratatouille-spaghetti.html
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