For a delicious and quick vegan pasta, here we go!

Ingredients : 

200 g pasta

4 tbsp capers, finely diced

Fresh basil, very finely chopped

Chilli flakes and Oregano 

2 garlic cloves, finely diced

2 tbsp nutritional yeast

2-3 tbsp olive oil

Method : 

Cook the pasta until it is just shy of becoming al dente in lots of water. Just before draining the pasta, save a little cup of the pasta water while you're at it.

Warm up some olive oil in a nonstick pan. Add the garlic, stir often, and let it cook on low heat. 

Add nutritional yeast, roughly 2 tablespoons of the pasta cooking water previously saved, and 1 tablespoon of caper brine once the garlic is fragrant and tender. To create a thin emulsion to coat your pasta, combine everything in a bowl and stir well. Give it a few seconds to simmer softly.

Add the pasta, capers and parsley to a pan and toss. Sprinkle with oregano mix and chilli flakes. 

Most importantly – Enjoy!