20 Minute Creamy Tuna Pasta Recipes

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20-MINUTE CREAMY TUNA PASTA



20-Minute Creamy Tuna Pasta image

Creamy tuna pasta recipe! This is the perfect easy cheap weeknight dinner idea that you can make using non-perishable foods and leftovers in your fridge. You'll want to make this tasty tuna pasta every single evening!

Provided by Homemade Mastery

Categories     Dinner

Time 20m

Number Of Ingredients 14

1 can tuna, drained
½ lemon, juice of
½ tsp chili powder (optional)
1 cup macaroni
2 garlic cloves, minced
1 cup kale, chopped
1 cup cauliflower, chopped
2 tbsp chopped basil
2 tbsp cream cheese
1 tbsp tomato paste
2 tbsp pesto
1 tbsp olive oil
Salt
Black pepper

Steps:

  • Chop the ingredients. In a nonstick pan saute the kale and cauliflower with olive oil and 1 clove of garlic and salt for 5-6 minutes, cover with a lid.
  • In the meantime mix the tuna with the lemon juice and a little bit of chili powder (if desired)
  • Add the pasta to the pan and about 1 cup of water.
  • Stir in the tomato paste, pesto, garlic and the tuna.
  • Stir in the cream cheese and add water if needed. Crush some black pepper and cover with a lid for 3 minutes (I used quick cooking macaroni).
  • Stir in the basil and let cook for another minute.
  • Take off heat and serve immediately.

Nutrition Facts : Calories 444 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 23 grams fat, Fiber 5 grams fiber, Protein 30 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 788 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

CREAMY TUNA PASTA BAKE



Creamy Tuna Pasta Bake image

Creamy Tuna Pasta Bake - a classic meal that everyone loves - made with mostly store-cupboard ingredients!

Provided by Nicky Corbishley

Categories     Dinner

Time 55m

Number Of Ingredients 12

400 g (14 oz) rigatoni pasta
3 tbsp butter
1 onion (peeled and chopped finely)
40 g (1/3 cup) plain/all purpose flour
600 ml (2.5 cups) milk
250 g (2.5 packed cups) strong cheddar, grated
1/4 tsp salt
1/4 tsp pepper
320 g (11 oz) canned tuna (albacore tuna if possible) (drained and flaked)
330 g (11.5 oz) canned sweetcorn (, drained)
150 g (1 cup) frozen petit pois
chopped parsley to serve

Steps:

  • Heat oven to 180C/350f.
  • Boil a large pan of water, add the pasta and cook for 10 minutes.
  • Whilst the pasta is cooking, melt the butter in a saucepan, add in the onion and cook on low for 6-8 minutes until the onions are very soft.
  • Turn up the heat to medium and stir in the flour. Cook for 1-2 minutes. Slowly add the milk, using a whisk to stir (just stir, don't whisk) it in.
  • Once all the milk is incorporated, continue to heat whilst stirring until the sauce thickens. Then stir in 2/3 of the cheese until melted. Season with the salt and pepper.
  • Drain the pasta and pour into a 20x30cm baking dish. Pour over the white sauce, then add the tuna, sweetcorn and petit pois.
  • Mix together, then sprinkle on the remaining cheese.
  • Bake in the oven for 15-20 mins until the cheese is golden brown. Top with a sprinkling of parsley before serving.

Nutrition Facts : Calories 690 kcal, Carbohydrate 66 g, Protein 40 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 78 mg, Sodium 547 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving

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