Tuna Pesto Pasta
You will love my simple tuna pesto pasta recipe. It is easy and quick and only requires a handful of ingredients. This recipe is one of the easiest and most delicious dinners you can put together in under 30 minutes. It is really good and will soon become a family favorite.
Try my canned tuna pasta, basil pesto sauce and canned mackerel pasta next.
Why you will love it
- It comes together in 30 minutes and that includes making a fresh pesto which typically takes 5 minutes.
- High protein: I used three canned, drained tuna for this recipe and which is about 76g of protein
- It is delicious as a main meal and could almost be eaten with a warm pasta salad as well.
- Kids-friendly and economical. Feed your family well without compromising on flavor or putting a hole in your pocket.
What you will need
Pasta: I used penne pasta, but you can use any type of pasta you have. Fussili and spaghetti are popular choices too.
Tuna: I love using tuna in sunflower oil and I mostly opt for drained ones for convenience.
Pesto: I used homemade basil cashew pesto for this recipe. A good storebought pesto will work for this recipe, too. Make sure to read the label to be sure it is made with real ingredients
Red pepper flakes: for little heat
Parmesan cheese: optional
Salt and black pepper
Pasta water
How to make tuna pesto pasta
Make the pesto: To a food processor, add cashew nuts and garlic and blitz for a few seconds to break it down to crumbs. Add basil, parmesan cheese, olive oil, salt, and black pepper, and continue to blend until fully combined and your desired texture is achieved. Transfer to an airtight jar and set aside.
Boil the pasta: In a large pot, bring water to a boil and add salt. Add the pasta and cook according to package instructions until al dente
Just before the pasta is almost cooked, make the sauce.
Finish the dish: Add 1/2 cup pesto with red pepper flakes and parmesan cheese to skillet on low-medium heat. Slowly pour in pasta water and stir to combine.
Add the tuna chunks and carefully stir not to break up the tuna too much. Simmer for 1-2 minutes to warm up the tuna. The pasta should be cooked at this point. Drain and set aside, still reserving some pasta water.
Add cooked pasta to the skillet and toss in the tuna pesto sauce until it is well combined.
Serve hot topped with grated parmesan cheese and basil leaves. Enjoy
Watch how to make it
How to store
This tuna pesto pasta makes a great leftover and it can also be enjoyed cold tossed into a salad. Store in an airtight container and refrigerate for up to 4 days. You can also freeze it for up to 1 month.
Tips and variations
- Add in some roasted cherry tomatoes, bell peppers, broccoli or courgette(zucchini) for extra flavor, color and a boost of nutrients.
- To save time, use store-bought pesto instead of making your own.
- Make extra pesto and store it in the fridge or freezer for future use.
- Swap out the tuna for canned salmon or mackerel for a different protein option.
- Make it creamy by adding cream cheese, single or double cream.
More easy pasta recipes you will love
Tuna Pesto Pasta
Ingredients
- 250 g dried pasta
- 3 canned Tuna drained
- ½ cup pesto
- ½ teaspoon red pepper flakes
- ⅓ cup parmesan cheese
- Salt and black pepper
- ½ cup Pasta water you may need up to 1 cup
Instructions
- Make the pesto: To a food processor, add cashew nuts and garlic and blitz for a few seconds to break it down to crumbs. Add basil, parmesan cheese, olive oil, salt, and black pepper, and continue to blend until fully combined and your desired texture is achieved. Transfer to an airtight jar and set aside.
- Boil the pasta: In a large pot, bring water to a boil and add salt. Add the pasta and cook according to package instructions until al dente
- Just before the pasta is almost cooked, make the sauce.
- Finish the dish: Add ½cup pesto with red pepper flakes and parmesan cheese to skillet on low-medium heat. Slowly pour in pasta water and stir to combine.
- Add the drained tuna chunks and carefully stir not to break up the tuna too much. Simmer for 1-2 minutes to warm up the tuna. The pasta should be cooked at this point. Drain and set aside, still reserving some pasta water.
- Add cooked pasta to the skillet and toss in the tuna pesto sauce until it is well combined. Serve hot topped with grated parmesan cheese and basil leaves. Enjoy
Notes
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a quick and easy weeknight pasta you can make at home in under 30 minutes. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and Facebook and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox every week.
