Vickys Ratatouille Pasta Bake, GF DF EF SF NF

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

Ingredients

6 servings

  1. 200 g dry macaroni pasta, most dry pastas are egg-free and I use rice flour based gluten-free pastas

  2. 1 tbsp oil

  3. 2 onions, chopped

  4. 1 clove garlic, finely chopped

  5. 4 courgettes, sliced

  6. 4 tomatoes, chopped

  7. 200 g green beans, trimmed and cut in half

  8. 125 ml vegetable stock

  9. 1 tsp dried oregano

  10. 1 tsp dried basil

  11. to taste salt and pepper

  12. 25 g nutritional yeast or parmesan-style cheese – see my free-from recipe for a substitute

Steps

  1. Preheat the oven to gas 4 / 180C / 350F

  2. Cook the macaroni according to the instructions on the packet

  3. Meanwhile heat the oil in a frying pan and cook the onion until softened

  4. Add the garlic and cook for 1 minute before adding the sliced courgettes, tomatoes, green beans, stock, basil and oregano

  5. Let simmer for 5 minutes then drain the macaroni and stir it into the vegetables

  6. Add salt and pepper to taste then spoon the mixture into an rectangular or square ovenproof dish

  7. Sprinkle the nutritional yeast / parmesan on top and bake uncovered for 35 – 40 minutes

  8. This will serve 6 – 8 adult portions. Recipe can be halved but still use the whole stock amount

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