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

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys ratatouille pasta bake, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Vickys Ratatouille Pasta Bake, GF DF EF SF NF is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Vickys Ratatouille Pasta Bake, GF DF EF SF NF is something which I’ve loved my entire life.

To get started with this recipe, we have to 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. Prepare 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. Get 2 onions, chopped
  4. Take 1 clove garlic, finely chopped
  5. Make ready 4 courgettes, sliced
  6. Prepare 4 tomatoes, chopped
  7. Make ready 200 g green beans, trimmed and cut in half
  8. Make ready 125 ml vegetable stock
  9. Make ready 1 tsp dried oregano
  10. Take 1 tsp dried basil
  11. Make ready to taste salt and pepper
  12. Get 25 g nutritional yeast or parmesan-style cheese - see my free-from recipe for a substitute
Instructions 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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