Ratatouille Spaghetti
A delicious spaghetti bursting with flavor and lots of veggies for plant-strong goodness
Servings: 8
Ingredients
- 1-2 T vegetable broth
- 1/2 white onion diced
- 3 cloves minced garlic
- 1 red bell pepper diced
- 14 ounce can garbanzos
- 1 tsp lemon juice
- 1 T chopped basil or 1 tsp dried basil
- 2 T nutritional yeast flakes
- 1 tsp salt or salt substitute
- 1 cup sliced baby mushrooms
- 2 cups chopped tomatoes
- 1 med zucchini, chopped (or 2 small zucchinis)
- Whole-grain spaghetti
Instructions
- In a large pot, bring the water to boil for the pasta. Add the spaghetti and cook until al dente. Drain and set aside.
- Heat the vegetable broth in a nonstick frying pan. Add the onions, garlic and zucchini, mushrooms, and peppers. Cook for a few minutes on a medium-high heat until the onions are translucent. Add the chopped tomatoes and lemon juice. Cook until the sauce thickens. Stir in the chickpeas and chopped basil (or dried). Add additional salt and basil to taste, if needed. Add the nutritional yeast flakes.
- Mix the sauce with the spaghetti. Serve and enjoy!
- CHEF’S NOTE: For quicker preparation, try 2 cups canned diced tomatoes in place of fresh.