Easy Tuna Pasta Recipe
A creamy, flavorful vegan tuna pasta made with chickpeas, herbs, and dairy-free goodness—easy, satisfying, and way kinder than the ocean.
Ingredients
- 12 oz pasta penne, fusilli, or spaghetti
- 1 can chickpeas 15 oz, drained and rinsed
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 medium onion finely chopped
- 1 tbsp lemon juice
- ½ tsp salt adjust to taste
- ½ tsp black pepper
- 2 tbsp nutritional yeast
- 1 cup unsweetened almond milk
- 1 tbsp Dijon mustard
- 1 tbsp capers chopped
- ¼ cup fresh parsley chopped
- ½ tsp paprika
Instructions
- Cook pasta in salted water until al dente, then drain and set aside.
- Mash chickpeas in a bowl or pulse in a food processor until flaky.
- Heat olive oil in a skillet, sauté onion and garlic until fragrant.
- Add mashed chickpeas, Dijon mustard, lemon juice, capers, paprika, salt, and pepper.
- Pour in almond milk and nutritional yeast, stirring until creamy.
- Add cooked pasta into the pan, tossing until well coated in sauce.
- Garnish with parsley and serve warm.
Notes
Nutritional Values (per serving)
- Calories: 405
- Total Fat: 11g
- Saturated Fat: 1.5g
- Carbohydrates: 63g
- Fiber: 9g
- Protein: 14g
Vitamins and Minerals (per serving)
- Iron: 18%
- Vitamin C: 12%
- Folate: 20%
- Potassium: 16%
- Magnesium: 14%
Additional Notes & Tips
- Add sun-dried tomatoes for a rich, tangy twist.
- For a cheesy punch, sprinkle extra nutritional yeast before serving.
- Gluten-free pasta works perfectly here—because everyone deserves this level of comfort.
- Bonus: pairs beautifully with wine, gossip, and zero kitchen stress.