Vegan ‘Tuna-Free’ Zesty Spaghetti.

Try this warming and zingy one-pot wonder - it's sure to become a fresh family favourite.

Serves: 2
Preparation time: 10 mins

Ingredients for the pasta

  1. Seabloom Lemon ‘Tuna-Free’ Flakes - half a pack, defrosted
  2. Bunch of Parsley
  3. 4 Garlic Cloves
  4. Spaghetti - 200g
  5. Garlic Granules - 1/2 tbsp
  6. Freshly Ground Black Pepper - 1/4 tsp
  7. Himalayan Salt - 1/4 tsp
  8. Paprika - 1/2 tbsp
  9. Capers - 1 tbsp
  10. Extra Virgin Olive Oil - 4 tbsp's

Garnish

  1. Lemon Slices
  2. Parsley Leaves

Method

  1. Chop the garlic cloves and parsley stalks
  2. Heat 3 tablespoons of oil
  3. Boil the spaghetti as per packet instructions
  4. Sauté the garlic and stalks until golden and aromatic - approximately 30 seconds - then set aside along with the oil
  5. Lightly fry the Seabloom ‘Tuna-Free’ Flakes (from frozen) with remaining oil
  6. Add paprika, Himalayan salt, freshly ground pepper and garlic granules to the ‘Tuna-Free’ Flakes
  7. Add cooked spaghetti (loosen with pasta water if required)
  8. Add the garlic and parsley oil
  9. Sprinkle in a few capers
  10. Add a squeeze of lemon along with some lemon zest
  11. Garnish with fresh parsley leaves and a lemon slice

Top Tip

For a little kick, sprinkle on a few chilli flakes to the final dish.

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