A cold, uncooked sauce stirred through hot pasta makes an easy and nutritious meal on a hot day. Another favourite of mine from Alison & Simon Holst's "Very Easy Vegetarian Cookbook".

Ingredients

4 serv.

g spiral shaped pasta, large↗150 -200
large avocado↗1
tomatoes, ripe (about 400gm)↗4
red onion↗1⁄4 - 1⁄2
teaspoon garlic, minced↗1
large basil leaves↗8
teaspoons capers↗2
tablespoons olive oil↗12
teaspoons balsamic vinegar↗2
teaspoons lime juice (if limes are unavailable) or 2 teaspoons lemon juice (if limes are unavailable)↗2
teaspoon sugar↗1⁄2
teaspoon salt↗1⁄2 - 1
teaspoon red chili peppers, minced or 1/4 teaspoon chili powder↗1⁄4
teaspoon dried oregano, crumbled↗1⁄2
pepper, to taste↗
tablespoons parmesan cheese, grated↗2 -3

Step-by-step instructions

1
Cook the pasta in plenty of boiling salted water with about 1 tblspn of oil added. Drain when cooked.
2
While pasta is cooking, cut the avocado and tomatoes into 1cm cubes and put in a bowl. Add the finely chopped onion, garlic and roughly chopped basil and capers.
3
Mix the reaming ingredients thoroughly, and toss through the vegetable mixture.
4
When ready to serve, put the hot drained pasta into a shallow bowl, toss half the sauce through it and spoon the rest over the top. Serve at once.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App