Plant-Based 'Tuna' Pasta Bake

Super simple
Super simple
Super simple
Super simple
0:45 m

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.

Start cooking ➞




For the pasta

<item-todo-done>400g fusilli pasta<item-todo-done><item-todo-done>200g plant-based cheese<item-todo-done>

For the "tuna"

<item-todo-done>2 tbsp capers<item-todo-done><item-todo-done>1 tbsp dill<item-todo-done><item-todo-done>1 tbsp caper brine<item-todo-done><item-todo-done>3 tbsp plant-based mayonnaise<item-todo-done><item-todo-done>480g can of chickpeas<item-todo-done><item-todo-done>1 small red onions<item-todo-done><item-todo-done>1 small celery stick<item-todo-done><item-todo-done>165g sweetcorn<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>1 tsp white wine vinegar<item-todo-done>

For the tomato sauce

<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>1 tsp chilli flakes<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>2 clove garlic cloves<item-todo-done><item-todo-done>10g parsley<item-todo-done><item-todo-done>½ tsp paprika<item-todo-done><item-todo-done>2 x 400g can(s) of chopped tomatoes<item-todo-done><item-todo-done> Juice of 1 lemon - zest & juice<item-todo-done>

Before you start

Preheat oven to 180°C | Kettle | Frying pan | Lasagne dish | Tin foil

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

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

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

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

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
//Sources //