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

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vickys ratatouille pasta bake, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Ratatouille Pasta Bake, GF DF EF SF NF is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Vickys Ratatouille Pasta Bake, GF DF EF SF NF is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook vickys ratatouille pasta bake, gf df ef sf nf using 12 ingredients and 8 steps. Here is how you can achieve 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. Get 1 tbsp oil
  3. Take 2 onions, chopped
  4. Take 1 clove garlic, finely chopped
  5. Take 4 courgettes, sliced
  6. Make ready 4 tomatoes, chopped
  7. Prepare 200 g green beans, trimmed and cut in half
  8. Make ready 125 ml vegetable stock
  9. Prepare 1 tsp dried oregano
  10. Make ready 1 tsp dried basil
  11. Make ready to taste salt and pepper
  12. Take 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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