This creamy tuna pesto pasta dish is made with pantry ingredients, and it's ready in less than 15 minutes. Such a delicious and easy weeknight meal!
Really! This tuna pesto pasta dish is a lifesaver! No time to shop or cook but still want something healthy and thoroughly delicious? Try this recipe! All you have to do is boil the noodles and mix a few ingredients in the meantime. And dinner is served. A quick meal that will make your whole family happy.
Pesto pasta dishes are my go-to whenever I need a super quick dinner solution. I always have pesto in the fridge and freezer, so I use it a lot.
Unless we want to eat a pure pesto noodle dish (which happens often enough), I add canned tuna, sometimes vegetables, sometimes anchovies, leftover chicken or ham, and so on.
Do try some simple pasta dishes with Sage Pesto or Lovage Pesto, too.
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Recipe ingredients
Pasta: Whatever pasta shape you happen to have. Spaghetti or linguine are often recommended for pesto dishes, but fusilli, bow ties, or macaroni are perfect; the sauce will cling to them perfectly.
Tuna: Two cans of tuna. When it comes to taste, I prefer tuna in oil; the oil makes the dish slightly milder and creamier. But tuna in water is the healthier alternative and tastes delicious. You decide; both versions are great!
What kind of pesto to use? Anything you like. I usually use basil or wild garlic pesto. Homemade is always best, but a good-quality pesto jar is also great. Just make sure you buy a good brand. Try any of these homemade recipes: wild garlic pesto, lemon balm pesto, or basil mint pesto.
Other ingredients: cream cheese, a little lemon juice, salt and pepper to adjust the taste, and some freshly grated Parmesan cheese to sprinkle on top.
See the recipe card for full information on ingredients and quantities.
How to make tuna pesto pasta?
- Cook pasta al dente in a large pot of salted water according to the package instructions. Reserve about 1 cup of pasta water and drain the rest.
- Sauce: In a small saucepan, mix fresh pesto, cream cheese, drained tuna, lemon juice, salt, and pepper.
- Combine: Add a bit of cooking water to the sauce ingredients in the saucepan. Heat gently for 1-2 minutes while stirring all the time. Add more cooking water to thin the pesto sauce as desired.
- Mix with the pasta. Adjust the taste with lemon, salt, and black pepper, and serve immediately with Parmesan.
Possible additions
- Vegetables: Cooked broccoli florets, frozen peas (add them to the pasta pot during the last 2 minutes of the cooking time, finely chopped sun-dried tomatoes in oil, cherry tomatoes, halved or quartered, chopped kalamata olive, baby spinach, or chopped artichoke hearts from a jar.
- Beans: Drained cannellini beans from a can of chickpeas.
- Crumbled feta instead of Parmesan or another cheese you like.
- Roasted pine nuts, almonds, or other nuts and seeds.
Helpful tips
Use hot water from the tap or boiling water from a kettle to start cooking the pasta; it just goes faster. If you start with cold water, it will take much longer.
The salty and starchy pasta water helps the sauce stick to the noodles and slightly thickens the sauce.
How to store?
Refrigerate in an airtight container for 3-4 days. You can reheat the dish in the microwave or on the stovetop. Add a little milk when reheating to loosen the sauce a bit.
Tuna Pesto Pasta
Ingredients
- 14 oz pasta Note 1
- 6 tablespoons basil pesto Note 2
- 5 tablespoons cream cheese
- 2 cans tuna in oil 7 oz/ 195 g each, Note 3
- 2 tablespoons lemon juice more to taste
- fine sea salt and black pepper
- 2-3 tablespoons Parmesan
Instructions
- Cook the pasta according to the packet's instructions. Drain the pasta, reserving about 1 cup/ 250 ml of the cooking water. 14 oz pasta
- Sauce: In the meantime, place the pesto, cream cheese, and drained tuna in a small saucepan. Add about ½ cup/ 125 ml of the water to the sauce and heat gently while stirring all the time. 6 tablespoons basil pesto + 5 tablespoons cream cheese + 2 cans tuna in oil
- Mix the sauce and the cooked pasta. Add a little more pasta water if necessary, the sauce should coat the pasta.
- Adjust the taste with lemon juice, salt, and pepper.2 tablespoons lemon juice + fine sea salt and black pepper
- Serve sprinkled with Parmesan.2-3 tablespoons Parmesan
Notes
- Pasta: I used some kind of longer macaroni, but spaghetti, fusilli, or any other pasta you like is fine.
- Pesto: Homemade or bought. I often use homemade basil or wild garlic pesto.
- Tuna in brine can be used instead, but oil-packed tuna has more flavor.
mjskitchen says
Love pasta salads and tuna salads so this combination is perfect. Great salad!