Pasta al vuna

Pasta al vuna

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / person: 861 kcal
, Fat: 21 g
, Carbohydrate: 126 g
, Protein: 42 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g pasta (e.g. Tagliatelle)
salted water, boiling


oil, for frying
50 g capers, drained
4 tbsp breadcrumbs
¼ tsp salt
1 tin Vuna (vegan tuna) (approx. 175 g), drained
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How it's done

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Cook the pasta in boiling salted water until just al dente. Set aside 50 ml of cooking water, drain the pasta.


Heat the oil in a frying pan, fry the capers for approx. 3 mins. until crispy, remove, drain on kitchen towel. Add oil to the same pan, add breadcrumbs, stir-fry quickly, season with salt. Add the pasta and reserved cooking water to the vegan tuna, mix and heat gently. Mix in the reserved capers.

Good to know
Tip: Finely chop 1 bunch flat-leaf parsley and sprinkle on top.

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