Creamy Tuna Pasta
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
6 servings
-
Calories
537 kcal
-
Course
Main Course
-
Cuisine
American
Creamy Tuna Pasta
Report
This creamy tuna pasta recipe is such an easy and delicious meal for when you don’t know what to make on a busy weeknight. Fusilli pasta, peas, and canned tuna tossed in a creamy, flavorful sauce made by simmering together chicken broth and cream, this recipe relies on kitchen staples to make preparing it as simple as possible! Ready in 30 minutes or less, you’ll want to make this tuna and peas pasta recipe weekly.
Share:
Ingredients
- 450 grams fusilli pasta or pasta of choice
- 1 cup pea frozen
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 yellow onion diced
- ½ teaspoon kosher salt
- 1 tablespoon garlic minced
- 1 tablespoon lemon juice fresh
- lemon zest of 1
- 1¼ tablespoon Dijon mustard
- 1¼ cup chicken broth low sodium
- ¾ cup heavy cream
- ¾ to 1 cup parmesan
- 2 cans tuna well-drained, (150 grams per can)
- ¼ teaspoon black pepper or more to taste
Instructions
- Bring a large pot of salted water to a boil. Once the water has boiled, add the pasta and stir occasionally as it cooks. Mine takes 7 to 8 minutes. Add the frozen peas one minute before the pasta is done so it can cook. When done, set aside a cup of pasta water and drain the rest.
- Meanwhile, while the pasta is cooking, heat another pot over medium heat with a tablespoon of oil. Add the onions and cook for 3 to 4 minutes. Add the salt and garlic and cook for another minute.
- Add the lemon juice, lemon zest, and Dijon mustard to the pot. Give it a stir to combine, and then add the chicken broth, heavy cream, and grated parmesan.
- Bring the mixture to a simmer for 8 to 10 minutes, stirring regularly until the sauce has thickened to your liking. (Add some of the reserved pasta water here if needed)
- Add the drained tuna to the pot and mix until it’s evenly distributed in the sauce.
- Add the drained pasta and peas to the pot and toss well to combine.
- Finish with some freshly cracked pepper, and if desired, garnish with additional parmesan, lemon, and fresh basil.
Notes
- If needed, after cooking the onions, you can use some of the broth to deglaze the pot.
Nutrition Information
Show Details
Calories
537kcal
(27%)
Carbohydrates
65g
(22%)
Protein
27g
(54%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.01g
(1%)
Cholesterol
62mg
(21%)
Sodium
586mg
(24%)
Potassium
448mg
(10%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
762IU
(15%)
Vitamin C
13mg
(14%)
Calcium
172mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 65g | 22% |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 586mg | 24% |
| Potassium | 448mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 762IU | 15% |
| Vitamin C | 13mg | 14% |
| Calcium | 172mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
