If you’re a lover of simple pasta, you’re going to love this recipe. It’s big on flavor and can be both vegan and gluten free--Plus, from start to finish it requires about 20 minutes! In my world, it doesn’t get much better than that. I make this dish most friday nights, and I love to treat my family to a big bowl of buckwheat pasta; which is completely devoured within minutes.
Ingredients:
- Tuna steaks (or aubergine/mushrooms for a vegan or vegetarian alternative)
- Buckwheat pasta (I prefer noodles) or any other gluten free pasta-spelt or brown rice is also very tasty
- Spinach/ kale
- 5 large handfuls of sun dried tomatoes
- Cherry tomatoes
- 5 large table spoons of pure tomato paste- add more depending if you ant it more runny
- Basil leaves
- Avocado (slice and place over the top of the dish)
- Pine nuts
- Two garlic cloves
- Vegan parmesan cheese
- 1 large Lemon
- Salt and pepper
Here are some quick and easy steps to creating this masterpiece:
Place the buckwheat pasta with kale or spinach in a colander over a saucepan with boiling water and cook until the pasta is ready. Put a dollop of coconut oil in a hot pan, and sear the tuna steaks until golden brown. I like to also chop up some juicy tomatoes and through them in with the tuna, to add a sweet and succulent taste to the dish. In a high speed blender (a Nutribullet works well) place the sun dried tomatoes, garlic, half a lemons juice, basil, pine nuts and tomato paste. Blitz until smooth or slightly crunchy if you want a bit of texture to the dish. Drain the pasta, then place them into another saucepan along with the tomato pesto and spinach/kale. Cook everything together on a low heat until the pesto is warm and the spinach has wilted. Finally squeeze the juice of the last lemon over the pasta and tuna steak, sprinkle it with salt, black pepper, avocado slices and vegan parmesan cheese before serving and enjoy!
