Plant-Based 'Tuna' Pasta Bake
- Super simple
- 0:45 m
- 20 ingredients
Plant-based tuna pasta bake?! Yes you heard us. This 100% vegan tuna pasta bake is absolutely delicious. It’s super filling, super delicious and suuuuuuper moreish. This is a super tasty plant-based pasta bake dish and a great vegan family recipe for dinner. Like this? Get even more tasty recipes in the BOSH! Cookbook.
Serves: 6
Ingredients
For the pasta
- 400g fusilli pasta
- 200g plant-based cheese
For the "tuna"
- 2 tbsp capers
- 1 tbsp dill
- 1 tbsp caper brine
- 3 tbsp plant-based mayonnaise
- 480g can of chickpeas
- 1 small red onions
- 1 small celery stick
- 165g sweetcorn
- Juice of 1 lemon
- Salt & pepper to taste
- 1 tsp white wine vinegar
For the tomato sauce
- 2 tbsp olive oil
- 1 tbsp tomato purée
- 1 tsp chilli flakes
- 1 red onion
- 2 clove garlic cloves
- 10g parsley
- ½ tsp paprika
- 2 x 400g can(s) of chopped tomatoes
- Juice of 1 lemon - zest & juice
Before you start
Preheat oven to 180°C | Kettle | Frying pan | Lasagne dish | Tin foil
Step 1
First, get the pasta boiling
- Put a saucepan on the stove, pour in the boiling water from the kettle, turn up the heat, add a generous pinch of salt and cook the fusilli until al dente (8 minutes)
- Peel and finely slice dice the red onion
- Finely slice the celery
- Roughly chop the capers
- Finely slice the dill
Ingredients
- 2 tbsp capers
- 1 tbsp dill
- 400g fusilli pasta
- 1 small red onions
- 1 small celery stick
Step 2
Prepare the "tuna"
- Pour the chickpeas into a large mixing bowl and mash them with a potato masher
- Pour the onion, celery, capers, dill and sweet corn into the bowl and stir them into the chickpeas
- Pour in the caper brine, white wine vinegar and plant-based mayo
- Squeeze the lemon juice into the pan, catching any pips with your other hand
- Stir everything together, taste and season to perfection
Ingredients
- 1 tbsp caper brine
- 3 tbsp plant-based mayonnaise
- 480g can of chickpeas
- 165g sweetcorn
- Juice of 1 lemon
- 1 tsp white wine vinegar
Step 3
Next, prepare the tomato sauce ingredients
- Peel and finely dice the red onion
- Peel and grate the garlic
- Pick the leaves off the parsley, put to one side and finely slice the stalks
- Zest the lemon
Ingredients
- 1 red onion
- 2 clove garlic cloves
- 10g parsley
- Juice of 1 lemon - zest & juice
Step 4
Cook the tomato sauce
- Warm some olive oil in a frying pan over a medium heat, pour in the red onions and cook for 5 minutes until translucent
- Add the garlic and parsley stalks to the pan and stir them into the onions for 2 minutes
- Add the tomato puree, chilli flakes and paprika to the pan and stir for 1 minute
- Pour the chopped tomatoes into the pan, turn the heat down and allow to simmer for 6-8 minutes until the sauce has reduced and thickened
- Squeeze the lemon juice into the pan catching any pips with your other hand
- Taste the sauce, season to perfection with salt and pepper and take the pan off the heat
Ingredients
- 2 tbsp olive oil
- 1 tbsp tomato purée
- 1 tsp chilli flakes
- Salt & pepper to taste
- ½ tsp paprika
- 2 x 400g can(s) of chopped tomatoes
Step 5
Assemble the pasta bake
- Pour the cooked pasta into the lasagne dish and drizzle with olive oil
- Pour the chickpea tuna and tomato sauce over the pasta
- Grate half the plant-based cheese over the sauces
- Fold everything together so the pasta is well covered
- Grate the remaining plant-based cheese over the top of the pasta
- Cover the lasagne dish with tin foil, put the dish in the oven and bake for 25 minutes
- Remove the dish from the oven, serve up the pasta into 6 bowls
- Garnish with the parsley leaves and serve with a side salad
Ingredients
- 200g plant-based cheese