I absolutely love this One-Pan Creamy Tuna Pasta Recipe because it s comforting, flavorful, and ridiculously easy to throw together on a busy weeknight. The beauty is in how everything cooks right in one pan, which not only saves time but also means minimal cleanup-a total win in my book.
When I first tried this recipe, I was honestly amazed at how creamy and satisfying it was without using heavy cream. The Greek yogurt adds just the right tang and silkiness, and the smoked paprika brings a subtle smoky warmth that keeps you coming back for seconds. Plus, it s perfect for those moments when you want a wholesome meal that doesn t feel like a hassle.
Why You’ll Love This Recipe
- One-Pan Convenience: Everything comes together in one skillet, saving you time both cooking and cleaning up.
- Creamy but Light: Greek yogurt gives you that luscious creaminess without weighing down the dish with heavy cream.
- Flavor-Packed: The combination of sweet smoked paprika, garlic, and fresh parsley makes the sauce vibrant and delicious.
- Quick and Flexible: Ready in under 30 minutes, this recipe fits perfectly into weekday dinners or unexpected guests.
Ingredients You’ll Need
The ingredients in this One-Pan Creamy Tuna Pasta Recipe balance freshness, heartiness, and simplicity. Most of them are pantry staples, so it s easy to whip up without much fuss-plus, the tuna in olive oil adds such a rich, savory touch that really elevates the dish.
- Extra virgin olive oil: This adds a lovely fruity depth; I always opt for good-quality oil for the best flavor.
- Shallots: Their mild sweetness caramelizes beautifully, offering a subtle base for the sauce.
- Garlic: Essential for aromatic depth-fresh cloves make all the difference here.
- Sweet smoked Spanish paprika: This spice adds a gentle smokiness that changes the whole vibe of the pasta.
- Diced tomatoes (canned): Make sure to pick a quality brand with no extra additives for the freshest flavor.
- Vegetable broth: Your choice of broth impacts the flavor, so pick a flavorful but not overpowering variety.
- Uncooked penne pasta: Works perfectly as it absorbs the sauce well without getting mushy.
- Tuna in olive oil (canned): Drained well, it adds a luxurious texture and protein punch to this meal.
- Greek yogurt: Choose full-fat for creaminess and room temperature for smoother blending.
- Finely chopped parsley: Brightens the dish and adds a fresh contrast to the creamy sauce.
- Sea salt and black pepper: Simple seasonings that bring everything together.
Variations
I love how easy it is to tweak this One-Pan Creamy Tuna Pasta Recipe to suit whatever mood I’m in or whatever I have on hand. Feel free to swap, add, or omit ingredients to make it truly your own.
- Adding veggies: I’ve tossed in baby spinach or frozen peas directly toward the end of cooking for a burst of color and nutrition.
- Switching pasta shapes: Farfalle or fusilli also work well if you want to mix things up.
- Dairy-free option: Substitute Greek yogurt with dairy-free yogurt or a splash of coconut milk for creaminess.
- Extra heat: Sometimes I throw in a pinch of red chili flakes when adding paprika for a subtle kick.
How to Make One-Pan Creamy Tuna Pasta Recipe
Step 1: Sauté Aromatics and Build Your Flavor Base
Start by heating extra virgin olive oil over medium heat in a large frying pan. After about 2 minutes, toss in thinly sliced shallots and roughly chopped garlic. Keep them moving gently so they soften and release their fragrance-about 2 minutes should do. This step is crucial for developing that rich flavor foundation you ll love in the final dish. Then sprinkle in the sweet smoked paprika and stir quickly; its aroma will bloom instantly, making your kitchen smell divine.
Step 2: Simmer Tomatoes and Broth Before Adding Pasta
Pour in the canned diced tomatoes, and season with a pinch of sea salt and black pepper. Let this simmer on high heat for around 3 minutes so the tomatoes soften and the flavors marry. Next, add the vegetable broth and bring it all up to a boil. This liquid will cook the pasta later, so the broth s quality really shines here.
Step 3: Cook the Pasta Right in the Sauce
Add your uncooked penne pasta straight into the simmering broth and tomato mixture. Stir it to prevent sticking, then cook uncovered for about 9 minutes. When the pasta is nearly tender, cover the pan with a lid and lower the heat to medium-low, allowing the pasta to absorb the remaining sauce for 3-4 minutes. Keep an eye on the liquid level-you want most of it absorbed but not completely dry.
Step 4: Prepare Tuna and Finish the Dish
While the pasta finishes cooking, drain your canned tuna in olive oil into a sieve, giving it a gentle stir to remove excess oil. Once the pan is off the heat and the pasta has cooled slightly, stir in the drained tuna, room-temperature Greek yogurt, and chopped parsley. Season again with black pepper. Mix everything gently until it s creamy and evenly combined-this step ensures the yogurt doesn t curdle and your pasta stays velvety. Top off with extra parsley for color, and you’re ready to serve!
Pro Tips for Making One-Pan Creamy Tuna Pasta Recipe
- Use Room Temperature Yogurt: Adding cold Greek yogurt straight from the fridge can cause it to curdle, so let it come to room temp before mixing in.
- Don t Overcook the Pasta: Keep an eye when simmering and stop cooking as soon as the pasta is tender but still firm to prevent mushiness.
- Drain Tuna Well: Removing excess oil from the tuna avoids the dish becoming greasy and keeps the sauce perfectly creamy.
- Stir Gently at the End: Mixing slowly once you add the yogurt and tuna helps maintain the creamy texture and prevents breaking.
How to Serve One-Pan Creamy Tuna Pasta Recipe
Garnishes
I always finish with an extra sprinkle of freshly chopped parsley for a pop of color and a bright fresh note. Sometimes, I add a few twists of cracked black pepper or a subtle drizzle of good olive oil to elevate the dish even more.
Side Dishes
This creamy tuna pasta pairs beautifully with a simple green salad tossed with lemon vinaigrette or some roasted vegetables like asparagus or zucchini. Garlic bread or crusty sourdough can also complement this meal perfectly when you re craving something to soak up any leftover sauce.
Creative Ways to Present
For a special occasion, I ve served this pasta in individual shallow bowls topped with microgreens and a squeeze of lemon to brighten the flavors. It also works wonderfully served in pasta shells or small ramekins for a fun, shareable presentation that feels a bit fancy but keeps things simple.
Make Ahead and Storage
Storing Leftovers
I usually let leftovers cool completely before transferring them to an airtight container. Stored in the fridge, the pasta stays good for up to 3 days. Just be sure to give it a gentle stir before reheating to redistribute the sauce.
Freezing
While I don t typically freeze this dish because the yogurt s texture can change, if you want to, freeze before adding the yogurt and tuna. Then thaw fully and stir in those last ingredients just before serving for best results.
Reheating
I reheat leftovers gently on the stove over low heat, adding a splash of broth or water if needed to loosen the sauce. You can also microwave it covered in short bursts, stirring in between, but stovetop reheating keeps the best texture.
FAQs
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Can I use fresh tuna instead of canned for this recipe?
You could, but fresh tuna would change the texture and cooking method significantly since this recipe relies on canned tuna’s convenience and flavor. If using fresh tuna, it s best to sear it separately and add it at the end to preserve tenderness.
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Is it possible to make this recipe vegan?
Absolutely! Swap the tuna with sautéed chickpeas or mushrooms and replace Greek yogurt with a plant-based creamy alternative like coconut yogurt or cashew cream. Adjust seasonings to balance the flavors accordingly.
- What type of pasta works best for this recipe?
While the original calls for penne, other medium shapes like fusilli, farfalle, or rigatoni work excellently since they hold the sauce well and cook evenly in the broth.
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How can I prevent the yogurt from curdling when mixed in?
Make sure the yogurt is at room temperature and add it off the heat, stirring gently to avoid sudden temperature changes that cause curdling.
Final Thoughts
This One-Pan Creamy Tuna Pasta Recipe holds a special place in my kitchen because it s genuinely one of those meals you can count on to hit the spot, no matter what kind of day you ve had. It s simple yet satisfying, and every time I make it, my family goes a little wild for that creamy texture and smoky paprika kick. I hope you ll enjoy this as much as I do-it s such an easy recipe that feels way more special than its humble ingredients suggest. Give it a try; your taste buds-and your busy schedule-will thank you!
Print
One-Pan Creamy Tuna Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Description
A quick and delicious one-pan creamy tuna pasta recipe that combines tender penne pasta simmered in a rich tomato and vegetable broth sauce, tossed with flaky tuna, Greek yogurt, and fresh parsley for a nutritious and comforting meal.
Ingredients
Base Ingredients
- 2 tbsp extra virgin olive oil (30 ml)
- 2 shallots, thinly sliced
- 4 cloves garlic, roughly chopped
- 1/2 tsp sweet smoked Spanish paprika (1.15 grams)
- 14.5 oz can diced tomatoes (400 grams)
- 2 cups vegetable broth (475 ml)
- 2 cups uncooked penne pasta (200 grams)
Tuna and Cream
- 2 cans tuna in olive oil (3.25 oz / 90 grams each), drained
- 1/2 cup Greek yogurt (125 grams), room temperature
- 2 tbsp finely chopped parsley (8 grams)
- Pinch sea salt
- Dash black pepper
Instructions
- Heat the oil and sauté shallots and garlic: Warm 2 tablespoons of extra virgin olive oil in a large frying pan over medium heat. After about 2 minutes, add thinly sliced shallots and roughly chopped garlic. Stir and sauté for 2 minutes until they are lightly softened and fragrant.
- Add paprika and tomatoes: Sprinkle in 1/2 teaspoon of sweet smoked Spanish paprika and quickly stir to combine. Then add the canned diced tomatoes, season with a pinch of sea salt and a dash of black pepper. Stir and increase the heat to high to bring the mixture to a simmer.
- Simmer tomatoes: Let the tomato mixture simmer for about 3 minutes to reduce slightly and develop flavor.
- Add broth and pasta: Pour in 2 cups of vegetable broth and stir. Bring the mixture to a boil, then add 2 cups of uncooked penne pasta. Stir to combine and cook for about 9 minutes uncovered.
- Simmer with lid on: Cover the pan with a lid and lower the heat to low-medium. Let the pasta cook for an additional 3 to 4 minutes until most of the broth is absorbed and the pasta is tender. Then, turn off the heat and remove the lid.
- Prepare tuna: While the pasta is cooking, drain the two cans of tuna through a sieve placed over a bowl to remove the excess oil. Flake the tuna gently with a spoon to ensure it is ready to mix.
- Combine tuna and yogurt with pasta: Allow the pasta to cool slightly, then add the drained tuna, 1/2 cup of Greek yogurt (at room temperature), 2 tablespoons of finely chopped parsley, and season with black pepper to taste. Stir thoroughly to create a creamy and well-blended sauce.
- Garnish and serve: Sprinkle extra chopped parsley on top before serving immediately. Enjoy your flavorful and creamy one-pan tuna pasta!
Notes
- Ensure the Greek yogurt is at room temperature to prevent curdling when mixed with the hot pasta.
- Use fresh parsley for the best flavor and garnish effect.
- Adjust seasoning with salt and pepper according to your taste.
- This dish is excellent served immediately to enjoy the creamy texture.
- For a richer flavor, you can replace the vegetable broth with chicken broth if not vegetarian.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 40 mg
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