A vegan gluten-free pasta version of a classic recipe. You'll be maximizing the benefits of fresh produce through this Vegan Ratatouille Pasta. Simple and easy to make yet brings out an intense flavorful outcome. Another dinner staple to add in your menu.
Course Dinner
Cuisine Italian
Keyword gluten free, vegan
Prep Time 20minutes
Cook Time 12minutes
Total Time 22minutes
Servings 2
Calories 429kcal
Equipment
blender
Skillet
Ingredients
1tbspolive oil
1/2white onion(diced)
3clovesof garlic(minced)
1zucchini(diced)
1/2yellow squash(diced)
14oztomatoes(chopped)
480mlwater
1tspbalsamic vinegar
150ggluten-free spaghetti
1tbspbasil(chopped)
1tspsalt
2tbspnutritional yeast flakes(optional - for a cheesy taste)
Instructions
Heat the olive oil in a frying pan. Add the onions, garlic, zucchini, and yellow squash. Cook for a few minutes on high heat until lightly browned.
Add the chopped tomatoes, water, vinegar and pasta. Bring to a boil then simmer for 10 minutes until the pasta is cooked and the sauce has thickened.
Stir in the chopped basil and add salt. Add the nutritional yeast, if using.
Serve and enjoy!
Notes
For Low Histamine Meal Plan, modify: remove tomatoes and balsamic vinegar. Nutritional yeast shouldn't be added.
For Fatty Liver Meal Plan, adding eggplant will be both tastier and good for the liver