• 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.