- Bring a large pot of water to a boil. Cook pasta according to package directions.
- Heat a large, deep sauté pan over medium-high heat. When hot, add the oil, followed by onions and sauté until translucent with a bit of color, about 3-4 minutes, stirring often.
- Add garlic and cherry tomatoes and stir well, continuing to sauté for 4-5 minutes until they begin to stick.
- Deglaze the pan with white wine and allow to simmer for 5-6 minutes to reduce the wine by more than half.
- Add plant-based tuna, vegetable stock, capers, pepper flakes, salt and black pepper. Lower heat to medium-low and allow to simmer for 8-10 minutes. Add more vegetable stock as needed if you want to stretch the sauce.
- Add butter, stirring gently and dispersing the butter as it melts.
- Add the cooked linguini and stir for 2 minutes, evenly distributing all ingredients on the pasta. Remove from heat and add the parsley; stir one more time.
- Serve a generous portion and garnish with parmesan. Top with cooked mushrooms, broccolini or other veggies, if desired.
Linguini with Butter-White Wine Sauce and Tuna
- Preparation10 minutes
- Cook Time 30 minutes
- Serves 4-6
INgredients
- 1 pound linguini
- 2 tablespoons olive oil
- 1 white onion, diced
- 5 cloves garlic, sliced very thin, or minced
- ½ cup quartered cherry tomatoes
- 1 ½ cup slightly dry white wine
- 2 pouches Good Catch® Naked in Water Plant-Based Tuna
- 2 cups vegetable stock, plus more if you want to stretch the sauce
- 3 tablespoons capers, drained
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons fine sea salt
- Ground black pepper, to taste
- ¼ cup plant-based butter
- 3 tablespoons chopped fresh parsley
- Plant-based parmesan, for garnish
Instructions
- Bring a large pot of water to a boil. Cook pasta according to package directions.
- Heat a large, deep sauté pan over medium-high heat. When hot, add the oil, followed by onions and sauté until translucent with a bit of color, about 3-4 minutes, stirring often.
- Add garlic and cherry tomatoes and stir well, continuing to sauté for 4-5 minutes until they begin to stick.
- Deglaze the pan with white wine and allow to simmer for 5-6 minutes to reduce the wine by more than half.
- Add plant-based tuna, vegetable stock, capers, pepper flakes, salt and black pepper. Lower heat to medium-low and allow to simmer for 8-10 minutes. Add more vegetable stock as needed if you want to stretch the sauce.
- Add butter, stirring gently and dispersing the butter as it melts.
- Add the cooked linguini and stir for 2 minutes, evenly distributing all ingredients on the pasta. Remove from heat and add the parsley; stir one more time.
- Serve a generous portion and garnish with parmesan. Top with cooked mushrooms, broccolini or other veggies, if desired.
