All Photos © Christine Elise McCarthy 2015
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Another quick & easy one. I used salted capers soaked in water for a few minutes but I think, when I make this again, I will use the more sharply-flavored traditional capers in brine. This dish takes only as long as it takes to cook your pasta.
10-Minute Vegan Avocado, Lemon & Caper Pasta
1/2 lb dry pasta of your choice
2 avocados – cubed
Zest & juice of 1 lemon
2 garlic cloves – minced
2 or more TBS capers (depending on your taste for them)
Basil – chopped
Parsley – chopped
Crushed red pepper – optional
Lemon wedges as garnish
Cook the pasta.
While it cooks – heat a TBS or 2 of olive oil in a small pan. Add the garlic, capers & 1 of the cubed avocados. Stir & heat for 1 minute & add the lemon zest & maybe a squeeze of lemon juice. Set aside.
Drain the pasta and toss with the warm avocado, caper & olive oil mixture & some S&P. Add crushed red pepper for a little kick. Garnish with the second cubed avocado & the parsley & basil and lemon wedges.