Try this creamy tuna and leek pasta for lunch this week. Ready in under 30 minutes, it’s a high-protein addition to your meal rotation. From Rose Wyles’ cookbook High Protein Vegan , the recipe uses plant-based tuna — a growing option in grocery stores and online.
If you love the texture and taste of traditional tuna, this vegan version offers a delicious alternative. Read more: How To Make This ‘Fish’ Fillet Sandwich The dish combines simple yet flavorful ingredients: plant-based cream, garlic, vegan dry white wine, parsley, and a sprinkle of salt and pepper. While the recipe calls for penne, you can easily swap in your favorite pasta shape.
For an extra boost, serve this pasta with a crisp rocket salad on the side. It’s a versatile recipe that works well for quick lunches or even as a speedy dinner. Read more: Mushroom And Sage Pasta Creamy tuna and leek pasta Ingredients 400 g dried penne 2 tablespoons extra virgin olive oil 2 leeks trimmed, cleaned and sliced 2 large garlic cloves sliced 300 g plant-based tuna 150 ml vegan dry white wine 150 ml plant-based single cream 2 tablespoons chopped flat leaf parsley Salt and pepper Rocket salad to serve (optional) Instructions Cook the pasta in a large saucepan of lightly salted boiling water for 10–12 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 m.