Vickys Ratatouille Pasta Bake, GF DF EF SF NF

A delicious and healthy pasta bake! I used different cutting methods to prepare the vegetables and my dairy-free parmesan goes gr…more

Contents

Ingredients

6 servings

200 g dry macaroni pasta, most dry pastas are egg-free and I use rice flour based gluten-free pastas
1 tbsp oil
2 onions, chopped
1 clove garlic, finely chopped
4 courgettes, sliced
4 tomatoes, chopped
200 g green beans, trimmed and cut in half
125 ml vegetable stock
1 tsp dried oregano
1 tsp dried basil
to taste salt and pepper
25 g nutritional yeast or parmesan-style cheese – see my free-from recipe for a substitute

Preheat the oven to gas 4 / 180C / 350F
Cook the macaroni according to the instructions on the packet
Meanwhile heat the oil in a frying pan and cook the onion until softened
Add the garlic and cook for 1 minute before adding the sliced courgettes, tomatoes, green beans, stock, basil and oregano
Let simmer for 5 minutes then drain the macaroni and stir it into the vegetables
Add salt and pepper to taste then spoon the mixture into an rectangular or square ovenproof dish
Sprinkle the nutritional yeast / parmesan on top and bake uncovered for 35 – 40 minutes
This will serve 6 – 8 adult portions. Recipe can be halved but still use the whole stock amount