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Vegan 'Tuna' Pasta Bake

Vegan 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.
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Ingredients
- 400g fusilli pasta
- 200g dairy free cheese
For the tuna
- 480g chickpeas
- 1 small red onion
- 1 small stick celery
- 2 tbsp capers
- 1 tbsp dill
- 165g sweetcorn
- 1 tbsp caper brine
- 3 tbsp egg free mayo
- ½ lemon
- Salt and pepper to taste
For the tomato sauce
- 2 tbsp olive oil
- 1 red onion
- 2 cloves garlic
- 10g parsley
- 1 tbsp tomato puree
- 1 tsp chilli flakes
- ½ tsp paprika
- 800g chopped tomatoes
- ½ lemon
Method
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1.
Preheat oven to 180*C
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2.
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
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3.
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 egg free mayo | Squeeze the lemon juice into the pan, catching any pips with your other hand | Stir everything together, taste and season to perfection
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4.
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
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5.
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
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6.
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 dairy free cheese over the sauces | Fold everything together so the pasta is well covered | Grate the remaining dairy free 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