Pasta with Roasted Tomatoes, Green Beans and Capers
Recipe by: Karina Allrich
Tinkyada Pasta Joy now makes wonderful whole grain brown rice pastas - widely
available in supermarket natural food sections. Brown rice pasta makes this dish
gluten-free.
- olive oil cooking spray
- 1 medium sweet onion, chopped
- 2 cloves garlic, minced
- 1 large can Italian whole plum tomatoes, with juice
- 2-3 tablespoons balsamic vinegar
- 1 tablespoon capers, drained, rinsed
- 1 1/2 cups cut green beans, cooked to tender-crisp
- 1 teaspoon Italian Herb seasoning (or dried basil)
- 1/4 teaspoon dried oregano
- sea salt, to taste
- freshly ground black pepper
- 12-14 ounces brown rice penne or spiral rotini pasta
- Optional Garnish: grated vegan "Parmesan"
Preheat oven to 375 degrees.
1. Heat a spray of olive oil in a large skillet over medium heat; add the
onion and cook, stirring, until soft and golden, about 5 minutes. Add the garlic
and stir for a minute. Add the whole tomatoes and balsamic vinegar and cook for
2 more minutes. Remove from heat, stir in the capers, cooked green beans,
Italian Herbs, oregano, sea salt and pepper. Pour the mixture into a shallow
baking dish and roast for 20 to 25 minutes. If tomato juices begin to
splatter, cover the baking dish loosely with aluminum foil.
2. Meanwhile, bring a large pot of salted water to a rolling boil. Cook the
brown rice pasta until it is al dente. Drain and briefly rinse.
3. Place the drained pasta in a warmed serving bowl and toss with the roasted
tomato and green bean mixture. (If the tomatoes are still whole and you prefer
them in smaller pieces, break them apart a bit.)
Serve with a generous green salad on the side, and some vegan
"Parmesan", if desired. Enjoy!
Servings: 4
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