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close up green tuna pasta sprinkled with parmesan and topped with basil leaves
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Tuna Pesto Pasta

Creamy tuna pesto pasta made with cupboard ingredients, ready in less than 15 minutes. And so delicious!
Course Pasta and Rice
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 621kcal
Author Adina

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

  1. I used some kind of longer macaroni, but spaghetti, fusilli, or any other pasta you like is fine.
  2. Homemade or bought. I often use homemade basil or wild garlic pesto.
  3. 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