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Vegan Tuyo Pasta

Whip up this bold and savory Vegan Tuyo Pasta using gourmet fishless tuyo flakes by The Vegetarian Kitchen. An easy, plant-based twist on a Filipino classic with garlic, lemon, and capers. Ready in 20 minutes!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course, pasta
Cuisine filipino, Italian
Servings 4

Ingredients
  

  • 200 g spaghetti about half a standard package
  • 3 tablespoons olive oil
  • 3 to 4 cloves garlic thinly sliced
  • 1 small shallot finely chopped
  • 2 to 3 tablespoons capers drained
  • 3 tablespoons The Vegetarian Kitchen Fishless Tuyo Flakes in oil
  • 1 teaspoon lemon salt or ¾ teaspoon sea salt + zest of ½ lemon
  • Juice of 1 lemon
  • 1 teaspoon lemon zest plus more for garnish
  • 1½ cups leafy greens such as arugula, spinach, or kale
  • ½ cup reserved pasta water adjust as needed

Instructions
 

Step 1: Cook the Pasta

  • Boil spaghetti in salted water according to package instructions. Reserve about ½ cup of the pasta water before draining.

Step 2: Sauté the Aromatics

  • In a large skillet, heat olive oil over medium heat. Sauté the sliced garlic and chopped shallots until golden and fragrant.

Step 3: Add the Capers and Tuyo

  • Stir in the capers and The Vegetarian Kitchen’s Fishless Tuyo Flakes. Let them sizzle and infuse the oil with flavor for about 2-3 minutes.

Step 4: Brighten it Up

  • Add lemon juice, a pinch of lemon salt (or regular salt + lemon zest), and stir everything together. Add a splash of pasta water to make a light sauce.

Step 5: Combine with Pasta

  • Toss in the cooked spaghetti and mix well, letting it soak up the garlicky, umami-rich sauce. Add more pasta water if needed to loosen it.

Step 6: Add Greens & Finish

  • Toss in your leafy greens and let them wilt just slightly. Finish with a drizzle of olive oil, more lemon zest, and extra tuyo flakes on top if desired.
Keyword pasta, tuyo, vegan anchovy