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!Print
- 375g chestnut mushrooms - sliced
- 4 garlic cloves – finely chopped
- 2 red onions – sliced
- 2 tins chickpeas – drained and blitzed in a blender until flakey
- 2 cups petit pois
- 2 tsp dijon mustard
- 250ml vegan cream (we use Oatly)
- 300ml wholewheat pasta
- 2 tbsp vegan parmesan (we used Violife)
- A glug of oil (optional)
- Good helping of salt and cracked black pepper
- 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.
- Add in the garlic for a few minutes
- Once fragrant add the sliced mushrooms and stir well
- When the mushrooms start to release water and look cooked, pour in the cream
- At this point put the spaghetti on to cook, assuming it takes around 10 minutes
- While the spaghetti cooks, add the flaked chickpeas to the creamy mushroom mix and stir up really well
- 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!)
- Stir through the vegan parmesan until it melts in
- After 5 minutes add in the peas and cook for a further 3-5 minutes
- Drain the pasta and combine in the big pan, then serve.
- Category: Dinner
- Method: Stove-top
- Cuisine: Italian
Keywords: vegan tuna pasta, vegan creamy pasta