Vegan Pasta Al Tonno
Tuna-free fully plant-based pasta "al tonno" with jackfruit
Vorbereitungszeit 5 Min.
Zubereitungszeit 4 Min.
Arbeitszeit 9 Min.
Portionen 1
Kalorien 351 kcal
- 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.
Calories: 351kcalCarbohydrates: 81gProtein: 8gFat: 4gSaturated Fat: 1gSodium: 1905mgPotassium: 1686mgFiber: 12gSugar: 18gVitamin A: 1568IUVitamin C: 54mgCalcium: 335mgIron: 9mg