Brief, easy and wholesome dinners are the satisfactory.
Preferably something that takes beneath half-hour, calls for minimal preparation and washing up and is made with healthy, healthful elements.
Whilst explore cuisine sent me some of their new Chickpea Pasta to make a recipe with, I desired to create some thing that was each healthy, to make the maximum of it’s excessive protein & fibre plus some thing that’s short and smooth to cook dinner.
Calling this Ratatouille Spaghetti become truly an after idea. at the beginning, I simply supposed for it to be a one-pot vegetable spaghetti but then it dawned on me that it’s essentially ratatouille. And that had greater of a ring to it, I concept!
Gluten-loose pastas can be hit or pass over. commonly, there are a few truly extraordinary ones out there however I’ve surely tried some that I wouldn’t taste once more, even if you paid me too.
Thankfully, this Chickpea Spaghetti become on of the great. particularly texture-sensible, I sense this spaghetti held together tons higher than other gluten-loose pastas. No sogginess, just that perfect chunk and texture.
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:
- warmth the olive oil in a frying pan. upload the onions, garlic, courgette, aubergine and peppers. cook dinner for a few minutes on a high heat till lightly browned.
- upload the chopped tomatoes, water, vinegar and spaghetti. bring to a boil then simmer for 10 minutes till the pasta is cooked and the sauce has thickened.
- Stir inside the chopped basil and upload salt and pepper, to flavor. add the nutritional yeast, if using.
- Serve and enjoy!