One-Pot Ratatouille Spaghetti

Ingredients

• 1 tbsp olive oil
• 1/2 white onion diced
• 3 cloves of garlic minced
• 1 medium courgette zuchinni, diced
• 1/2 aubergine eggplant, diced
• 1 red pepper diced
• 400 g tin of chopped tomatoes
• 480 ml boiled water
• 1 tsp balsamic vinegar
• 150 g dried gluten-free spaghetti (I used Explore Cuisine Chickpea Spaghetti)
• 1 tbsp chopped basil
• Salt and pepper to taste
• 2 tbsp nutritional yeast flakes (Optional - for a cheesy taste)

Instructions

1. Heat the olive oil in a frying pan. Add the onions, garlic, courgette, aubergine and peppers. Cook for a few minutes on a high heat until lightly browned.
2. Add the chopped tomatoes, water, vinegar and spaghetti. Bring to a boil then simmer for 10 minutes until the pasta is cooked and the sauce has thickened.
3. Stir in the chopped basil and add salt and pepper, to taste. Add the nutritional yeast, if using.
4. Serve and enjoy!
   http://wallflowerkitchen.com/one-pot-ratatouille-spaghetti-vegan-gf/