Vickys Ratatouille Pasta Bake, GF DF EF SF NF

Name: Vickys Ratatouille Pasta Bake, GF DF EF SF NF
Total time: 2700 s
Yield: 6 servings
Cuisine: British
Ingredients: 200 g dry macaroni pasta, most dry pastas are egg-free and I use rice flour based gluten-free pastas; 1 tbsp oil; 2 onions, chopped; 1 clove garlic, finely chopped; 4 courgettes, sliced; 4 tomatoes, chopped; 200 g green beans, trimmed and cut in half; 125 ml vegetable stock; 1 tsp dried oregano; 1 tsp dried basil; to taste salt and pepper; 25 g nutritional yeast or parmesan-style cheese - see my free-from recipe for a substitute

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

A delicious and healthy pasta bake! I used different cutting methods to prepare the vegetables and my dairy-free parmesan goes great with this dish

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

A delicious and healthy pasta bake! I used different cutting methods to prepare the vegetables and my dairy-free parmesan goes great with this dish

Saved

Ingredients

45 mins

6 servings

200 gdry macaroni pasta, most dry pastas are egg-free and I use rice flour based gluten-free pastas
1 tbspoil
2onions, chopped
1 clovegarlic, finely chopped
4courgettes, sliced
4tomatoes, chopped
200 ggreen beans, trimmed and cut in half
125 mlvegetable stock
1 tspdried oregano
1 tspdried basil
to tastesalt and pepper
25 gnutritional yeast or parmesan-style cheese - see my free-from recipe for a substitute

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Steps

45 mins

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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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on March 02, 2016 14:40

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!