Gluten-free Pasta with Parsley, Capers, Garlic, and Vegan Mozzarella
This recipe is fast and easy! I have growing teenage boys and they are loving this pasta dish. Boil a large pot of water and add 4 cups of pasta. I use Lundberg rice pasta, penne or rotini, and I mix it with Tolerant green or red lentil pasta for protein. 2 cups of rice pasta and 2 cups of lentil pasta. Cook for 10 minutes together and drain and rinse with cold water. I like these brands because they cook together perfectly.
1/2 cup olive oil
1 bunch organic curly parsley, rinsed and chopped
2 TBS organic capers
1 cup vegan mozzarella, I use Daiya!
4-6 cloves pressed garlic
Mix it all up in a big bowl and then mix in your already cooked pasta. This recipe makes 4 servings. If the fresh garlic is too strong for you, replace with one tablespoon of garlic powder.