This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
This tuna pasta dish is simple, express and ultra-tasty. With its creamy, gourmet sauce, it's perfect for a no-fuss meal. And trust me, once you've tried it, you'll love it!
If you like creamy pasta, you'll love these creamy Orzo with Lemon, tomato confit and Parmesan, this French coquillettes au gratin or this pasta with shrimp and Alfredo sauce.
Table des matières
💙 Why you'll love them
- They're easy and express (ready in less than 15 minutes): perfect for an on-the-go lunch or a lazy dinner.
- They are very tasty, with a creamy, unctuous sauce.
- They can be kept for several days, making them perfect for batch cooking.
🧀 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Pasta: if you can find fresh pasta, it's great!
- Tuna: make sure it's good quality, as it's one of the main ingredients in this recipe! I recommend one with extra virgin olive oil.
- Crème fraîche : thick, for a smooth sauce.
- Herbs: thyme and parsley.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Onion : red, which goes perfectly with tuna
- Spices: Espelette pepper and sweet paprika.
- Button mushrooms, which are in season all year round.
- Parmesan: if you can, take it in blocks and grate it yourself at the last minute. So much better than bagged Parmesan!
✅ Gluten-free and dairy-free version
- To make this recipe gluten-free, simply use gluten-free pasta.
- To make this recipe dairy-free, replace the heavy cream with dairy-free heavy cream and the Parmesan cheese with dairy-free mozzarella pieces (yes, they do exist!).
🥰 The chef's advice
Drain your tuna in oil well, to avoid giving your pasta the taste of oil.
❄️Storage / freezing
Once the pasta is cold, you can store it in an airtight Tupperware-style container in the fridge for 2-3 days.
They may dry out a little in the fridge, so before reheating, feel free to add a tablespoon or two ofwater before microwaving.
To freeze them, simply place them in a freezer bag marked with the date and name of the recipe, and pop them in the freezer.
😋 Other delicious recipes
- Best vegetarian lasagna
- Creamy gnocchi with cherry tomatoes & burrata
- Cheesy stuffed shells with mushrooms
- Creamy pasta with asparagus, peas and walnuts
If you make these tuna pasta, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Super creamy tuna pasta
Ingredients
- 1 teaspoon olive oil
- 1 garlic clove
- 1 red onion
- 2 cups mushrooms sliced
- 2 ½ cups pasta
- ⅔ can tuna drained
- 1 teaspoon thyme
- 1 pinch Espelette pepper
- 1 tablespoon ground sweet paprika
- ¼ cup Parmesan cheese
- ⅞ cups creme fraiche
- fresh parsley leaves
- salt to taste
Instructions
- In a frying pan with a drizzle of olive oil, brown the finely sliced garlic and red onion. Once translucent, add the sliced button mushrooms and reduce (set aside a few for decoration).
- Cook the pasta in a pot of boiling water for the time indicated on the packaging. Meanwhile, add the tuna, thyme, Espelette pepper and paprika to the pan.
- Grate your Parmesan cheese and add it, along with the drained pasta and, last but not least, the heavy cream. Mix well, arrange on plates and sprinkle with fresh parsley. Enjoy piping hot!
Répondre