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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, vickys ratatouille pasta bake, gf df ef sf nf. It is one of my favorites. For mine, 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 meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Vickys Ratatouille Pasta Bake, GF DF EF SF NF is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. 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. Make ready 200 g dry macaroni pasta, most dry pastas are egg-free and I use rice flour based gluten-free pastas
  2. Take 1 tbsp oil
  3. Get 2 onions, chopped
  4. Get 1 clove garlic, finely chopped
  5. Take 4 courgettes, sliced
  6. Make ready 4 tomatoes, chopped
  7. Make ready 200 g green beans, trimmed and cut in half
  8. Make ready 125 ml vegetable stock
  9. Get 1 tsp dried oregano
  10. Prepare 1 tsp dried basil
  11. Prepare to taste salt and pepper
  12. Make ready 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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