This Creamy Tuna Pasta meal is for all those who love creamy recipes! It only takes 5 minutes to prepare and is ready to serve in 25 minutes!
This creamy tuna pasta is a recipe you can make in no time! You won't have any trouble finding all or almost all of the ingredients needed to make this recipe in your pantry.
It's a simple and creamy recipe, with few ingredients that's ready in just 25 minutes! It's the perfect meal for a quick dinner during busy weekdays!
As a suggestion, to make this tuna recipe even creamier, we usually add grated parmesan cheese or mozzarella! It really depends on your taste.
Here you'll find all the ingredients needed to make this recipe:
Tuna - Drained canned tuna, flaked with a fork.
Whipping cream - To add flavor and creaminess to the recipe.
Olive oil and chopped onion - To sauté and flavor.
Pepper and garlic powder - To season the tuna.
Chopped coriander - Adds a very nice flavor to the recipe.
Pasta - Cooked spaghetti to mix with the tuna and cream.
Water, salt and peeled onion - To cook the spaghetti.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE CREAMY TUNA PASTA
Step 1: Drain and flake the tuna with a fork. Set aside.
Step 2: In a saucepan, pour the water seasoned with salt and a small peeled onion. Bring to a boil over high heat.
Step 3: When the water starts to boil, add the pasta and cook for about 10 minutes on medium-low heat. Turn off the heat, drain the pasta and set aside.
Step 4: In a non-stick frying pan, add the chopped onion and the olive oil. Stir with a wooden spoon and sauté over low heat until the onion start to turn golden brown, stirring occasionally.
Step 5: Add the tuna and season with garlic powder and pepper. Mix the tuna and seasonings well.
Step 6: Add the spaghetti, cream and chopped parsley. Mix everything very well and cook for about 2 to 3 minutes.
Step 7: Turn off the heat and serve.
RECIPE TIPS
1. If you want to make the recipe a little creamier, add grated cheese (suggestion: grated Parmesan cheese or grated mozzarella cheese).
2. In this recipe we used chopped coriander, but you can also use chopped parsley or chopped rosemary. It really depends on your taste.
3. If you have any leftovers or want to save the recipe for another day, store it in the refrigerator in an airtight container (to prevent the growth of microorganisms). You can store this recipe in the refrigerator for up to 2 to 3 days. We suggest that you do not store it for longer than this as it may start to lose quality.
In a saucepan, pour the water seasoned with salt and a small peeled onion. Bring to a boil over high heat.
When the water starts to boil, add the pasta and cook for about 10 minutes on medium-low heat. Turn off the heat, drain the pasta and set aside.
In a non-stick frying pan, add the chopped onion and the olive oil. Stir with a wooden spoon and sauté over low heat until the onion start to turn golden brown, stirring occasionally.
Add the tuna and season with garlic powder and pepper. Mix the tuna and seasonings well.
Add the spaghetti, cream and chopped parsley. Mix everything very well and cook for about 2 to 3 minutes.
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