Pasta w/ Capers and Greens [V+GF]
The holiday season is upon us and for most, that means it’s the busiest time of the year! I arrive back home tomorrow and I think that I have something going on every evening for the next ten days! I’m especially excited for three things: my partner and I have tickets to go see A Christmas Carol at the Royal Manitoba Theatre Centre, we have tickets to see the Nutcracker (my best friends is dancing in it!!), and my favourite local theatre is screening Hitchcock’s Psycho (I know, not very Christmas-y, but I am excited nonetheless!) Not to mention, I have so many exciting plans with friends and family, from dinner and drinks to baking dates and hopefully sleigh rides!
Needless to say, it’s going to be busy! That is why I wanted to share this extremely easy pasta dish. It’s perfect for those busy nights, yet still manages to taste luxurious.
I made this recipe when I was in Australia this past spring. My dad is officially moving back to Winnipeg this month and I actually cannot believe how excited I am to have him back in Canada. This is a little ridiculous, but sometimes I think about my whole family being back together over the holidays and I start to tear up. However, I will admit that I will miss having the opportunity to make the trek over to the other side of the world. I was lucky enough to visit Australia twice during my dad’s two year contract in Sydney. I didn’t think I would, but I definitely fell in love with Sydney (check out my posts on all the great vegan eats in Australia).
The last two years have been a rollercoaster. I finally graduated from the University of Winnipeg, took a year off to work and travel a bit, and then moved to Montreal to start my Masters at Concordia. My family has also been all around the world. I remember there was a weekend that both my parents were in New Zealand, I was in Montreal, and my brother was on tour. It felt really weird, being so far apart physically, but we put in the work and stayed connected.
This blog post got a little sidetracked with more talk about being reunited with my family, but what can I say? I’m so excited and it’s pretty much all I can think about.
I hope that you’re all as excited for the holidays as I am. I also hope that you take the time to relax and spend time with the ones you love. Here’s a quick and easy recipe, so you can still eat well, but have more time to spend with your family this holiday.
I promise I’ll be coming at you with recipes for Christmas cookies soon!
- 4 ounces gluten free pasta
- 1 tbsp vegan butter
- 1 tbsp capers (make sure they are gluten free)
- 2 cloves of garlic
- 1 tsp lemon zest
- 1 1/2 cups kale, chopped
- 1/2 cup vegan cheese, grated
- salt and pepper, to taste
Cook pasta according to directions. Save 1/2 cup of water when the pasta is done cooking.
In a medium sized frying pan, melt the butter over medium heat. Add the garlic and capers and cook for approximately 2 minutes.
Add the pasta water, lemon zest, and kale to the pan. Cook until the kale is wilted.
Add the pasta in. Before tossing the pasta, top with with the vegan cheese. This will help the cheese stick to the pasta. Mix everything together.
Add salt and pepper to taste. Serve.