Over the past week I have managed to get back on the juice train and juice everything in my fridge. This is how my latest favourite pasta dish was born. With only green beans and onions I tried to make something appetizing enough, that keep me away from my mums Rigatoni Bolognese. I ended up making this again for Marco and I. Even though he though he would hate it, he ended up liking it.
Pasta with Green Beans, Caramelized Onions, Capers and Pine nuts (vegan, gluten free option, soy free)
2 serves penne or other short pasta (use gluten free pasta if you prefer)
1-2 tablespoons olive oil
1 medium brown onion, diced
2 garlic, diced
2 handfuls of green beans, topped,tail and cut into thirds
2 tablespoons pine nuts
1-2 teaspoons capers
1 tablespoon nutritional yeast or vegan parmesan or more to taste
sea salt & black pepper to taste
1. Heat olive oil on medium heat in a non-stick pan, then add the onion and garlic. Cook for 5 mins till they are slightly browned. Turn down the heat while cooking so it doesn’t burn.
2. Add the green beans and cook for a further couple of minutes.
3. Add the capers and pine nuts. Continue to cook until the green beans are tender.
4. Take off the heat then add the hot pasta, nutritional yeast, sea salt and black pepper.