Vegan Tuna Puttanesca Pasta


Vegan Tuna Puttanesca Pasta
Prep Time: 10M
Cooking Time: 25M
Serves: 2

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1 pot of Seabloom ‘Tuna Free’ Flakes (or similar)

250g pasta (linguine is best, but spaghetti will also work well)

175g cherry tomatoes, washed and halved

35g pitted olives, halved

20g capers

1 handful of finely chopped parsley + some for serving

1 tbsp olive oil

Salt and pepper to taste

Fresh lemon juice to serve

Looking for a new lunch recipe? This vegan tuna puttanesca pasta is sure to hit the spot.

Recipe provided by Seabloom.

Serves: 2
Cooking time: 25 minutes 
Prep time: 10 minutes


  1. Bring a large pan of salted water to the boil, add the pasta and cook according to the packet instructions.
  2. Meanwhile, warm the oil on a medium-high heat in a large frying pan. Add the Seabloom ‘Tuna Free’ Flakes (straight from frozen), cherry tomatoes, olives and capers and stir for a minute or so.
  3. Add a splash of pasta water, put the lid on the pan and cook for a further 3-4 minutes until the tomatoes cook down a little and the Seabloom ‘Tuna Free’ Flakes are completely defrosted and warmed through.
  4. Season to taste and keep on a very low heat until ready to serve.
  5. When the pasta is al dente, add another splash of cooking liquid, ¾ of the parsley and the drained pasta to the tomato sauce and stir to ensure the pasta is fully coated.
  6. Serve immediately with a squeeze of lemon juice and a sprinkling of the remaining parsley.

If you liked this vegan tuna pasta recipe, check out our fish-free smoked salmon!

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