Tuna Pesto Pasta
Creamy tuna pesto pasta made with cupboard ingredients, ready in less than 15 minutes. And so delicious!
Servings: 4
Calories: 621kcal
Ingredients
- 400 g pasta 14 oz, Note 1
- 6 tablespoons basil pesto Note 2
- 5 tablespoons cream cheese
- 2 cans tuna in oil 195 g/ 7 oz 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 250 ml/ 1 cup of the cooking water.
- Sauce: In the meantime, place the pesto, cream cheese, and drained tuna in a small saucepan. Add about 125 ml/ ½ cup of the water to the sauce and heat gently while stirring all the time.
- 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.
- Serve sprinkled with Parmesan.
Notes
- I used some kind of longer macaroni, but spaghetti, fusilli, or any other pasta you like is fine.
- Homemade or bought. I often use homemade basil or wild garlic pesto.
- Tuna in brine can be used instead, but oil tuna has more flavor.
Nutrition
Serving: 1g | Calories: 621kcal | Carbohydrates: 78g | Protein: 30g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 45mg | Sodium: 401mg | Fiber: 4g | Sugar: 4g