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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
Total Time 30 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