This super easy creamy lemon pasta recipe is loaded with flavours of garlic, vegan tuna, and a creamy sauce that’ll blow your mind!
2 servings choice of pasta – cooked – I went with spaghetti
1/4 cup reserved pasta water
2 tbsp. olive oil
3 large cloves of garlic, pressed
1 packet Good Catch Foods Tuna (I always use naked in water)
juice of a half a large lemon
1/4 cup fresh parsley
Cook desired amount of pasta in well-salted boiling water. Follow pasta package instructions for cooking time. But please note, you should not overcook your pasta. Make sure it’s al dente.
Heat a medium-sized frying pan on medium-low heat for 20-30 seconds. Add your olive oil and let the olive oil heat for around 15 seconds before adding your garlic. Cook down your garlic for around 3-4 minutes, or until your home is completely fragrant and the garlic has become more golden. Increase your heat to high and add your tuna, using a fork, break apart the tuna into smaller pieces. Cook for 4 minutes and stir often to avoid burning. Now you can add your lemon. Give the mixture a good stir, you will notice little bubbles starting to develop around the sides of that pan. That’s when you want to decrease the heat to low and add your pasta. Using tongs give the dish a good stir and increase heat to medium while adding the reserved pasta water. Cook for around 2 minutes before adding your parsley.
Serve hot with garlic bread and your favourite veggies!
You could also add ingredients like:
vegan butter – when you add the olive oil
white wine – before adding pasta to pan – great for deglazing the pan! I highly suggest if you’re looking to spice this recipe up even more!
capers – when you add your garlic
nutritional yeast – when you add your pasta and seasoning to the pan