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
Units
Scale
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
