Roast vegetable & tofu ratatouille with gluten free pasta. Unfortunately this meal was a bit of a disappointment. The roast vegetables really needed more flavour added (i'd used lemon juice, dried basil, black pepper and olive oil) and i think if i was to use tofu for this meal again i'd probably use one that was flavoured or marinate it before adding it to the roast. I used two types of pasta (vegetable rice spirals and corn & vegetable shells), they were the same make (Orgran) and the same length of time to cook, so i cooked them in the same saucepan. Mistake! The spirals softened far quicker than the shells and so by the time the shells were cooked, the spirals were soggy! Definitely room for improvement if i cook this meal again!
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