Step-by-Step Guide to Make Homemade Vickys Ratatouille Pasta Bake, GF DF EF SF NF
by Isabel Keller
Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vickys ratatouille pasta bake, gf df ef sf nf. It is one of my favorites. This time, I will 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 popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Vickys Ratatouille Pasta Bake, GF DF EF SF NF is something which I have loved my whole life.
To get started with this 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 can achieve it.
The ingredients needed to make Vickys Ratatouille Pasta Bake, GF DF EF SF NF:
Prepare dry macaroni pasta, most dry pastas are egg-free and I use rice flour based gluten-free pastas
Get oil
Take onions, chopped
Get garlic, finely chopped
Make ready courgettes, sliced
Take tomatoes, chopped
Prepare green beans, trimmed and cut in half
Get vegetable stock
Take dried oregano
Prepare dried basil
Take salt and pepper
Make ready 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:
Preheat the oven to gas 4 / 180C / 350F
Cook the macaroni according to the instructions on the packet
Meanwhile heat the oil in a frying pan and cook the onion until softened
Add the garlic and cook for 1 minute before adding the sliced courgettes, tomatoes, green beans, stock, basil and oregano
Let simmer for 5 minutes then drain the macaroni and stir it into the vegetables
Add salt and pepper to taste then spoon the mixture into an rectangular or square ovenproof dish
Sprinkle the nutritional yeast / parmesan on top and bake uncovered for 35 - 40 minutes
This will serve 6 - 8 adult portions. Recipe can be halved but still use the whole stock amount
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