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
Method :
- 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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