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

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, vickys ratatouille pasta bake, gf df ef sf nf. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Ratatouille Pasta Bake, GF DF EF SF NF is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Vickys Ratatouille Pasta Bake, GF DF EF SF NF is something which I have loved my whole life.

To get started with this particular recipe, we must 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 cook that.

The ingredients needed to make Vickys Ratatouille Pasta Bake, GF DF EF SF NF:
  1. Take 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. Make ready 2 onions, chopped
  4. Get 1 clove garlic, finely chopped
  5. Prepare 4 courgettes, sliced
  6. Get 4 tomatoes, chopped
  7. Prepare 200 g green beans, trimmed and cut in half
  8. Take 125 ml vegetable stock
  9. Get 1 tsp dried oregano
  10. Prepare 1 tsp dried basil
  11. Prepare 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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