30 Best Vegan Recipes #29
29. One-Pot Ratatouille Spaghetti
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 medium courgette (zucchini), diced
- ½ medium aubergine (eggplant), diced
- 1 medium red pepper, diced
- 1 x 400 g / 14 oz tin of chopped tomatoes
- 480 ml / 2 cups boiled water
- 1 tsp balsamic vinegar
- 150 g / 5.2 oz dried gluten-free spaghetti*
- 1 tbsp chopped basil
- Salt and pepper, to taste
- 2 tbsp nutritional yeast flakes (optional)
Instructions
- Heat the olive oil in a frying pan over medium heat. Add the onions, garlic, courgette, aubergine, and red pepper. Cook for 5-8 minutes until softened and lightly browned.
- Pour in the chopped tomatoes, boiled water, and balsamic vinegar, then add the spaghetti. Bring to a boil, then reduce to a simmer for about 10 minutes, or until the pasta is cooked and the sauce has thickened (follow the time instructions on the spaghetti packet).
- Stir in the chopped basil and season with salt and pepper to taste. Add nutritional yeast if you want a cheesy flavor.
- Serve and enjoy!
Notes
Source: Wallflower Kitchen
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