Creamy Tuna Pasta

I'm really into creamy pasta's the last couple of weeks (Creamy Mushroom Pasta & Tomato-Cream Broccoli Pasta). Don't know why but it is what it is and they are healthy and delicious! This tuna variant is inspired by a recipe from a Dutch magazine from the Albert Heijn Supermarket: 'De Allerhande'. And yes, it was good and something different as I usually don't eat tuna with pasta.

Duration: 10 minutes

The ingredients:

  • 75 g gluten free pasta
  • 125 ml soy cream
  • 1/2 can tuna on water basis (80 g)
  • 1/2 zucchini
  • 1 red onion
  • 50 g frozen peas
  • 1 tbs capers
  • 6 cherry tomatoes
  • 2 tbs grater Parmesan cheese
  • 1 tbs olive oil
  • Pepper & Salt

What you do:
  1. Cook the pasta as directed on the package.
  2. Quickly chop the zucchini, heat up 1 tbs olive oil in a frying pan and add the zucchini and some salt & pepper. Chop the onion and add to the pan with the zucchini. About 4 minutes later, when the vegetables are done, add the peas, capers and soy cream and cook for another 3 minutes on low heat. Add the tuna and let it sit for 2 to 3 minutes until everything is warm.
  3. Serve the pasta with the sauce and some freshly chopped cherry tomatoes on top and the grated parmesan cheese.


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