Vegan Tuna Chickpea Pasta

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This is a really unique high-protein pasta recipe, but there’s no way you can tell the difference between this one and the regular, high-carbs pasta. The plant-based tuna rich in protein due to the soya beans, the sun-dried tomatoes with a high concentration of lycopene – a powerful antioxidant, the kalamata olives that contain lots of healthy fats and the exquisite flavours from the capers & lemon turn this dish into a healthy masterpiece. 

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes 

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Course: main dish

Cuisine: Vegan, gluten-free

Servings: 3-4

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INGREDIENTS

250 g chickpea pasta

2 L of water

3 Tbsp olive oil

100 g vegan tuna (see the product we used HERE

50 g kalamata olives

50 g sun-dried tomatoes

1 Tbsp capers

The zest of a lemon

Salt & pepper to taste

INSTRUCTIONS

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.

Then, prepare the vegan tuna sauce:

  1. In a large pan, add the olive oil, the vegan tuna and stir together
  2. Add the chopped sun-dried tomatoes, the chopped olives and the capers
  3. Add the lemon zest, stir and let it cook for 3-5 minutes at medium-high heat
  4. Overt the composition, gradually add some of the pasta cooking water until you get a light sauce texture.

To finish the dish:

  1. 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.

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