Easy Tuna Pasta
A creamy, herby vegan tuna pasta made with chickpeas, capers, lemon, and zero commitment. Ready in minutes, devoured in seconds.
Ingredients
- 200 g pasta penne, fusilli, whatever’s hiding in your pantry
- 1 tbsp olive oil
- 1 garlic clove minced
- 1 can chickpeas 400g, drained and mashed
- 1 tbsp capers
- Juice of ½ lemon
- 1 tbsp nutritional yeast
- ¼ tsp black salt kala namak, optional but makes it “fishy”
- ½ tsp dried dill or parsley
- Salt and pepper to taste
- 2 tbsp plant-based milk optional for extra creaminess
Instructions
- Boil pasta in salted water until al dente. Drama-free carbs, yes please.
- While it cooks, mash chickpeas in a bowl like you’re releasing all your passive-aggressive energy.
- Sauté garlic in olive oil until golden and making your kitchen smell like you know what you’re doing.
- Add mashed chickpeas, capers, lemon juice, herbs, and nutritional yeast to the pan. Stir like a queen.
- Toss in cooked pasta and a splash of plant milk if you’re feeling creamy. Adjust salt and black salt.
- Serve hot, garnished with extra herbs or crushed red pepper if you're feeling spicy.
Notes
🧾 Nutritional Values (Per Serving)
- Calories: 410
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 64g
- Fiber: 8g
- Protein: 14g
💊 Vitamins and Minerals (Per Serving)
- Iron: 18%
- Folate: 23%
- Vitamin B6: 15%
- Magnesium: 20%
- Vitamin K: 17%
💡 Additional Tips & Flavor Boosts
- Add a spoon of vegan mayo if you're feeling naughty and creamy.
- Swap chickpeas for white beans for a smoother “tuna” vibe.
- Use kala namak for that eggy, fishy magic—your secret weapon.
- Leftovers? Add them to a sandwich and call it a tuna melt remix.
- Feeling spicy? Add chili flakes or a splash of hot sauce. Beyoncé would.