Vegan Pasta Al Tonno
Tuna-free fully plant-based pasta „al tonno“ with jackfruit
Are you vegan/vegetarian?
Do you miss tuna?
Then this is your new favourite pasta sauce.
Even if you’re not vegan… Give this recipe a try! Tuna is so heavily polluted with toxins that you do your body a HUGE favour whenever you eat a plant-based alternative.
A little story about FISH & me…
I used to LOVE fish. Any kind of fish.
And then I turned vegan…
I heard many other people say how much they missed cheese when they turned vegan… I personally never had a strong attachment to cheese. For me fish was the one thing I missed the most.
After I turned vegan, I was still drooling over all the heavenly smelling fish dishes my mum made. Creamy salmon tagliatelle with spinach, crispy fried salmon, deep-fried fish…
And pasta al tonno. Which I have recreated as a VEGAN version for you today. If you loved fish too, I’m sure you’ll love this dish!
I was inspired by a brand called Nature’s Charm. They sent me a few products to try among which the Jackfruit Confit reminded me of tuna the most.
Just like commonly found canned tuna products, their canned jackfruit products come in oil, brine, with and without spices and herbs. The Jackfruit Confit comes with herbs and oil, which makes the perfect foundation for a quick pasta sauce.
For this recipe, I simply took a standard tuna sauce recipe and replaced the fish with jackfruit.
If you want to strengthen the fish-like taste, I recommend to add some powdered wakame or any other seaweed of your choice. To turn dried wakame into powder, I add it to my high-speed blender and pulse until it’s shredded up almost completely.
In this recipe, I left the addition of wakame optional.
If you try this recipe, let me know on Instagram by tagging me: @laurafruitfairy
Tell me whether it reminds you of real tuna or not…
And most importantly:
How do you like it? 🙂
Vegan Pasta Al Tonno
- 100 g pasta
- 2 tbsp tomato paste
- 1 garlic clove(s)
- 200 g canned jackfruit (I use jackfruit confit which comes with oil and herbs)
- 400 g canned diced tomato
- 1 tbsp italian herbs
- 5 olives
- 1 tbsp capers
- 1 tsp powdered wakame (optional)
- Bring a large pot of water to a boil and cook the pasta according to the package directions. Drain the pasta in a colander.
- Heat a large skillet over medium-high heat. Add the canned jackfruit, capers and finely chopped garlic and cook, stirring, until the garlic is golden, about 1 minute. If you use jackfruit in brine, add some olive oil or water.
- Add the canned tomatoes and cook, frequently stirring, about 4 minutes.
- Add the Italian herbs and olives and stir until well combined.
- Optional: Stir in powdered wakame.
- Transfer pasta to a plate and serve the jackfruit sauce and fresh basil on top.