For some reason, tuna in pasta has never appealed to me. I have never really been a fan of anything but prawns in pasta. But tuna, oh BLERG! I really don’t know why!
When I was pregnant last year and eating the whole house clean and bare, I made a tuna pasta out of sheer desperation to eat something filling and substantial and at least healthy. I am so so happy I tried it.
Tuna gives the pasta a sort of meatiness without using meat, which I don’t like to eat a lot of. Meat without meat? Silly…
What Im trying to say it is makes it a little more filling and delicious. Especially if you use a really good quality tinned tuna. I tried the Coles tuna, big mistake, it is super salty and it is like cat food. I will never buy that brand again.
I also always add grated zucchini, and a big handful of baby spinach. Then whatever else I have in the freezer, which is usually, peas and corn, it gives it a sweetness.
This really is a yummy pasta to try, I will never understand why I didn’t try it sooner.
Tuna Pasta Sauce
½ small red onion
1 garlic chopped roughly
2 tins tuna, in olive oil
2 teaspoons grain mustard
1 teaspoon vegetable stock powder
½ glass white wine
2 tablespoons, light Philadelphia cream cheese
2 zucchini’s grated
½ lemon zested
handful of baby spinach, I used English cause it was fresh from the garden
¼ bunch dill, finely chopped
¼ bunch parsley, finely chopped
broad beans, peas or even corn, optional
Start with gently frying the onion and garlic in a little of the tuna tin oil.
Next add the mustard, stock and white wine. Simmer until the wine has evaporated.
I turn the gas off and add the rest of the ingredients, with a little of the pasta water, the cream cheese helps to bind everything together. And seriously, I hate using anything “light” but the light philly is delicious. If you really don’t like using it, use sour cream instead.
Toss through whichever pasta you prefer. I always seem to make spaghetti with this sauce.