Rice Noodles with Italian Ratatouille


Many claim that Gluten-free pasta can never compete with proper Italian spaghetti. They clearly haven’t tried Suree’s Rice Noodles yet. Shining like a star of hope on the horizon of Gluten-free pastas, personally my favourite Gluten-free option so far. Super easy to prepare, extremely tasty and at least as versatile as “proper” Italian wheat Linguine. 

After careful consideration, for fear of being renounced by my Italian friends, I’ve decided to stand up to the pasta traditionalists like a true renegade. This is because with all due respect and infinite love for Italian cuisine, my belly shudders at the sight of wheat.

I’d like to share one of my favourite gluten-free pasta recipes with you, which is Rice Noodles with a delicious vegetable ratatouille.



Suree Rice Noodles 1 pkt

grass fed butter 1T

coconut oil 1T

Olives 200g 

baby spinach 200g

marrows 3 chopped

yellow bell pepper 1 coarsely chopped

green, red and yellow Heirloom sweet peppers 4 – 5 coarselly chopped 

onion 1 finely chopped

garlic 4 cloves crushed

basil 1 bunch

thyme 1 bunch 

tomatoes 3 – 4 peeled and chopped

sea salt & black pepper 1 pinch each

dried oregano 1 pinch

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Either cook rice noodles as per instruction on the back of the pack or simply cook in boiling water until al dente. Both works. Add some sea salt and once you’ve strained them add a tablespoon of grass fed butter while they are still hot and steaming resting in the steamer. 

Start your ratatouille by braising onions in a non-stick pan until soft and just a tiny bit longer until they almost begin to brown. Now remove the pits from your olives and add them together with your peppers and marrows, increase heat for about a minute and stir. After the edges of the vegetables have browned slightly, decrease heat and add your thyme, garlic and a few drops of your favourite balsamic vinegar. My friend brought me some Balsamic vinegar made out of Pinot Noir grapes from Daniele from his Switzerland trip, well matured for many years in a wooden barrel. Once your vegetables start to soften add your grated tomatoes (brandywine if you have). This is where the patience comes in, you got to give your ratatouille enough time for the sauce to reduce, develop flavour and become jammy enough. You may use a can of good quality tinned peeled and chopped Italian tomatoes if need be. I’ve read that it would lacks a deeper savoury flavour because it has less acidity then fresh tomatoes. You can decide for yourself. 

Once your ratatouille is done, sprinkle over the basil and stir well. Then mix your pasta with the oh so relishable medley and fold in the baby spinach leafs slowly to add a bit fresh chunkyness. People might want to decide beforehand whether the ratatouille should be rather chunky or jammy. That being said, I definitely prefer a jammier version, but like to add some chunk for texture. 


A traditional ratatouille calls for aubergine and many even go as far as saying a ratatouille without aubergine is not a real ratatouille. Well, please don’t shoot me because firstly I don’t have any aubergines at hand today and secondly, from experience I can say that substituting eggplants with just a few more Heirloom sweet peppers will result in a medley that is just as divine. Aubergine is nice to have for your ratatouille but it’s certainly not a must.

Dennis Molewa


I believe in the nurturing power of natural food, flavours and spices. Real food does not compromise on taste. It takes us back to flavour’s true origins.

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