This summery pasta is the perfect midweek dinner option, quick and easy to make, packed full of protein to keep you fuelled for longer.
Prep time: 25 mins
Serves: 2
Ingredients:
- 400g (13oz) dried penne
- 2 tablespoons extra virgin olive oil
- 2 leeks, trimmed, cleaned and sliced
- 2 large garlic cloves, sliced
- 300g (10oz) plant-based tuna
- 150ml (¼ pint) vegan dry white wine
- 150ml (¼ pint) plant-based single cream
- 2 tablespoons chopped flat-leaf parsley
- Salt and pepper
- Rocket salad, to serve (optional)
- Cook the pasta in a large saucepan of lightly salted boiling water for 10 to 12 minutes or according to the pack instructions until al dente. Drain well and return to the pan.
- Meanwhile, heat the olive oil in a frying pan, add the leeks, garlic and salt and pepper to taste and cook gently for 5 minutes until the leeks are softened.
- Add the plant-based tuna and cook, stirring, for 1 minute. Add the wine, bring to the boil and boil until reduced by half. Stir in the plant-based cream and heat through for 2 to 3 minutes.
- Add the plant-based tuna sauce to the drained pasta with the parsley and stir over a medium heat for 1 minute. Serve immediately with a rocket salad, if desired.
