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, I will show you a way to make a special dish, vickys ratatouille pasta bake, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a 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 recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Vickys Ratatouille Pasta Bake, GF DF EF SF NF is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first 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 that.

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. Get 2 onions, chopped
  4. Make ready 1 clove garlic, finely chopped
  5. Take 4 courgettes, sliced
  6. Take 4 tomatoes, chopped
  7. Make ready 200 g green beans, trimmed and cut in half
  8. Get 125 ml vegetable stock
  9. Take 1 tsp dried oregano
  10. Get 1 tsp dried basil
  11. Take 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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