This vegan tuna pasta is a refreshing and flavorful meal for all you pasta lovers! It can be served cold or warm -- perfect for the summer.
Garlicky Corn and ‘Tuna’ Pasta [Vegan]
What Ingredients Do You Need To Make Garlicky Corn and ‘Tuna’ Pasta [Vegan]
- 8 ounces dry pasta of choice (use GF if needed)
- 1 tablespoon olive oil
- 1 onion diced
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 3/4 teaspoon black pepper
- 1 teaspoon dijon mustard, plus more to taste
- 1/2 cup plant-based cream cheese
- 1/2 cup plant-based milk
- 2 cups cooked corn
- 1 cup textured vegetable protein (TVP), dry
- salt & lemon juice, to taste
How To Make Garlicky Corn and ‘Tuna’ Pasta [Vegan]
Cook the pasta according to package directions; drain and set aside. Meanwhile, soak the TVP in 1 cup of boiling water for 5 minutes.
In a skillet, heat the olive oil and sauté the onion and garlic on medium heat.
After 5 minutes, add in the thyme, basil, pepper, dijon mustard, cream cheese, and milk. Whisk the mixture until smooth, then stir in the corn and soaked TVP.
Cover the skillet and let simmer for 4-5 minutes, stirring occasionally to prevent sticking. The consistency should resemble that of a creamy pasta sauce. If needed, add more milk to thin out the sauce.
Season with salt and lemon juice to taste. Turn off the heat, stir in the cooked pasta, and serve.
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