Vickys Ratatouille Pasta Bake, GF DF EF SF NF
Vickys Ratatouille Pasta Bake, GF DF EF SF NF

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, vickys ratatouille pasta bake, gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Vickys Ratatouille Pasta Bake, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Vickys Ratatouille Pasta Bake, GF DF EF SF NF is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have vickys ratatouille pasta bake, gf df ef sf nf using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vickys Ratatouille Pasta Bake, GF DF EF SF NF:
  1. Get 200 g dry macaroni pasta, most dry pastas are egg-free and I use rice flour based gluten-free pastas
  2. Prepare 1 tbsp oil
  3. Prepare 2 onions, chopped
  4. Get 1 clove garlic, finely chopped
  5. Get 4 courgettes, sliced
  6. Get 4 tomatoes, chopped
  7. Prepare 200 g green beans, trimmed and cut in half
  8. Make ready 125 ml vegetable stock
  9. Get 1 tsp dried oregano
  10. Make ready 1 tsp dried basil
  11. Make ready to taste salt and pepper
  12. Make ready 25 g nutritional yeast or parmesan-style cheese - see my free-from recipe for a substitute
Steps to make Vickys Ratatouille Pasta Bake, GF DF EF SF NF:
  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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