Vegan tuna chickpea pasta

• 250 g chickpea pasta
• 2 L of water
• 3 Tbsp olive oil
• 100 g vegan tuna
• 50 g kalamata olives
• 50 g sun-dried tomatoes
• 1 Tbsp capers
• The zest of a lemon
• Salt and pepper, to taste

To prepare the pasta:

• First, you need to boil the chickpea pasta, respecting the instructions on the label
• Make sure you save at least 150 ml of the pasta cooking water, since you will need it for the sauce
• In a large pan, add the olive oil, the vegan tuna and stir together
• Add the chopped sun-dried tomatoes, the chopped olives and the capers
• Add the lemon zest, stir and let it cook for 3-5 minutes at medium-high heat
• Overt the composition, gradually add some of the pasta cooking water until you get a light sauce texture

Plating suggestions:

• Add the boiled pasta over the vegan tuna sauce and stir well
• If you feel that your pasta doesn’t have enough liquid, you can always add more pasta cooking water to strike the perfect balance
• It is important for the sun-dried tomatoes to be preserved in olive oil
• Also, for less effort, try to use de-pitted olives
• If you prefer not to use vegan tuna, you can double the quantity of sun-dried tomatoes, capers and olives and this way you will still obtain 100% plan-based, healthy & tasty pasta dish