This vegan tuna pasta is a new staple at Punks HQ. We used to love the real version of this dish, but with the flavour combination we've created here no animals were harmed and it's just as delicious!
Not only is this vegan tuna pasta super tasty, it only contains 9 ingredients (plus a good helping of salt and pepper) and takes just 40 minutes to prepare.
We're really pleased with this one because it's a straight vegan swap of a dish that we used to love. Veganising meals is the shiz.
If you love it too, why not let us know in the comments? Enjoy!
Creamy Chickpea 'Tuna' Pasta
This filling pasta dish packs in all the flavour of 'tuna' pasta but with mashed chickpeas instead of fish! It's creamy, filling and ready in 30 minutes.
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Servings: 4
Calories: 593kcal
Ingredients
- 375 g chestnut mushrooms – sliced
- 4 garlic cloves – finely chopped
- 2 red onions – sliced
- 500 g chickpeas – 2 tins, drained and blitzed in a blender until flakey
- 2 cups petit pois
- 2 tsp dijon mustard
- 250 ml vegan cream
- 300 g wholewheat spaghetti
- 2 tbsp vegan parmesan – e.g. Violife
- A glug of oil optional
- Salt and pepper – to taste
Instructions
- Pop the onions in a big pan (with at least enough space for all the pasta to be added in later) with some oil (if using) and cook until soft.2 red onions, A glug of oil
- Add in the garlic for a few minutes4 garlic cloves
- Once fragrant add the sliced mushrooms and stir well375 g chestnut mushrooms
- When the mushrooms start to release water and look cooked, pour in the cream250 ml vegan cream
- At this point put the spaghetti on to cook, assuming it takes around 10 minutes300 g wholewheat spaghetti
- While the spaghetti cooks, add the flaked chickpeas to the creamy mushroom mix and stir up really well, then stir in the dijon mustard500 g chickpeas, 2 tsp dijon mustard
- Add in a very good helping of salt and pepper – taste as you go to make sure you don't over do it (you can add but can't take away!)Salt and pepper
- Stir through the vegan parmesan until it melts in2 tbsp vegan parmesan
- After 5 minutes add in the peas and cook for a further 3-5 minutes2 cups petit pois
- Drain the pasta and combine in the big pan, then serve.
Nutrition
Calories: 593kcal | Carbohydrates: 99g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 460mg | Potassium: 1034mg | Fiber: 12g | Sugar: 10g | Vitamin A: 577IU | Vitamin C: 34mg | Calcium: 131mg | Iron: 6mg
Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!
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