Pasta with Tuna and Peas in a Cream Sauce Recipe
Pasta with Tuna and Peas in a Cream Sauce, an easy delicious dinner made with basic pantry and freezer staples ready in about 20 minutes!
Servings 6 -8 servings
Calories 689kcal
Ingredients
- 454 grams dried pasta of your choice (1 lb)
- 2 tbsp olive oil
- 1 onion finely diced
- 2 cups frozen green peas
- 2 cans tuna packed in water (100 gram cans)
- 473 ml 35% cooking cream
- 1 tsp lemon zest
- salt and pepper to taste
- handful freshly chopped parsley for serving
Instructions
- Bring a large pot of water to a boil, salt generously and cook pasta according to package instructions.
- Meanwhile, in a large skillet heat olive oil and sauté onion for 3-4 minutes. Add frozen peas and a pinch of salt and cook, stirring, for 2 minutes.
- Stir in tuna, breaking up the chunks with your wooden spoon. Add cooking cream and lemon zest. Add salt and pepper, to taste. Bring the sauce to a simmer.
- Drain pasta and stir into the tuna mixture. Garnish with freshly chopped parsley and serve hot.
Notes
- When possible, opt for light chunk tuna packed in water for this recipe.
- Use any medium length pasta of your choice including (but not exclusively) penne rigate, rigatoni, fusilli; gemelli or cavatappi.
- As a general rule, I prefer frozen over canned peas for their bright green color and texture over softer canned peas. However, in a pinch canned peas will do.
- Refrigerate leftovers for up to 3 days.
- Contrary to popular belief that cheese and fish do not go well together, a light sprinkling of Parmesan cheese when serving this pasta is delicious!
- Please note that the nutritional information provided is approximate and may vary according to exact portion size and ingredients used.
Nutrition
Calories: 689kcal | Carbohydrates: 67g | Protein: 25g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 128mg | Sodium: 178mg | Potassium: 474mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1561IU | Vitamin C: 22mg | Calcium: 93mg | Iron: 3mg