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

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


  • 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


  • 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.


  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.


Serving: 1g | Calories: 621kcal | Carbohydrates: 78g | Protein: 30g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 45mg | Sodium: 401mg | Fiber: 4g | Sugar: 4g