This recipe is sooooo easy. Another one of my go-tos for a quick, kids love it meal (adults too). Full of brain food and hearty healthy fats (walnuts), protein and fibre (tuna, brown rice pasta). Who doesn’t love a good bowl of saucy pasta.
I use a touch of tamari for flavouring. Tamari (traditionally more associated with the Japanese) is basically soy sauce (traditionally Chinese) but a healthier version. Tamari is thicker and has less sodium and less wheat, as well as wheat-free options. I use tamari for sushi as well as stir frying tofu. Delicious.
This takes no time to prep, really just the amount of time for your pasta to cook. For brown rice pasta that’s anywhere from 8-15 minutes. I prep the sauce while the pasta cooks.
gluten free, vegan, dairy free
tuna walnut pasta
• 454g Tinkyada* or PC’s Brown Rice Pasta from Loblaws (rotini or penne are favs)
• 150g tin wild tuna
• 1/2 c walnut halves
• 1/2 c extra virgin olive oil (I’ve used roasted walnut oil when out of olive)
• 1/4 c chopped fresh parsley (or a few shakes of dried)
• 1/4 c chopped basil
• 1 tsp wheat-free tamari
• grated rind of 1 lemon
• salt & pepper
* The best brown rice pasta by far is Tinkyada. Brown rice pasta can get mushy, and this brand even has a little bunny on the front that states,”Not mush!”. True story. It never gets mushy. I always cook it the least amount of time, if offered a range (i.e., 8-10 minutes, I cook it for 8 minutes).
pasta per instructions
all of the above ingredients in a food processor (I just throw everything into a large pyrex measuring dish and blend with my braun hand mixer)
sauce with pasta and serve immediately