Gluten-free vegie spaghetti

This super tasty and easy to prepare gluten-free vegie pasta dish is packed full of nutritional goodness.

Recipe «Gluten-free vegie spaghetti» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 1 eggplant, cut into 3cm pieces, 1 brown onion, thickly sliced, 1 fennel bulb, trimmed, thickly sliced, 1 tsp fennel seeds , 3 cloves garlic, sliced, 1 1/2 cups passata, 340g pkt Heinz® Gluten Free Spaghetti , 200g green beans, trimmed, halved, 1/3 cup Coles Brand Pitted Kalamata Olives, , halved, 1/2 cup torn basil leaves, plus extra to serve, Shaved parmesan, to serve.

Ingredients:

• 2 tbsp olive oil 
• 1 eggplant, cut into 3cm pieces 
• 1 brown onion, thickly sliced 
• 1 fennel bulb, trimmed, thickly sliced 
• 1 tsp fennel seeds 
• 3 cloves garlic, sliced 
• 1 1/2 cups passata 
• 340g pkt Heinz® Gluten Free Spaghetti 
• 200g green beans, trimmed, halved 
• 1/3 cup Coles Brand Pitted Kalamata Olives, , halved 
• 1/2 cup torn basil leaves, plus extra to serve 
• Shaved parmesan, to serve 

Instructions

1. Heat half the oil in a large saucepan over medium-high heat. Cook eggplant, stirring occasionally, for 5 minutes or until lightly charred and starting to soften. Transfer to a plate. Heat remaining oil in the pan. Cook the onion and fennel, stirring occasionally, for 5 minutes or until softened. Add fennel seeds and garlic. Cook, stirring, for 1 minute or until fragrant. Stir in the passata. Season. Reduce heat to medium. Cook, covered, for 10 minutes.
2. Meanwhile, cook the pasta in a large saucepan of boiling salted water following packet directions, adding beans in the last 4 minutes of cooking. Drain, reserving 1 cup cooking liquid.
3. Add the pasta, beans, olives, basil and 1/2 cup of the reserved cooking liquid to the vegetable mixture. Toss to coat, adding more liquid if necessary. Divide among bowls. Top with parmesan and extra basil.