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.
   
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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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