Tuna Pesto Pasta

Tuna Pesto Pasta

From Stonesoup

This recipe was something I discovered when I was home alone a few weeks ago. I felt like something super comforting yet light at the same time. Not always an easy brief to fill. I’ve made pesto based pastas and tuna based separately for years but the whole idea to combine the two was a new one for me. And I’m glad I got there. Better late than never. The pesto brings lovely freshness and zesty flavour and the tuna provides subtle protein, which makes this dish great for anyone who is a bit hesitant about eating fish. I’ve been experimenting with gluten-free pastas lately and have been pleasantly surprised with the results. I’ve found pasta made with quinoa flour gives excellent results. Of course feel free to use your own favourite pasta or see below for other options.

Enough for: 2
Takes: 15 minutes
150g (5oz) short pasta (I used gluten-free pasta)
5-6 tablespoons pesto
2 x 185g cans (2 x 6oz) tuna in oil, drained
2-3 handfuls baby spinach

1. Cook pasta in salted boiling water until al dente (see the packet for times).

2. Drain pasta and return to the pot.

3. Stir in the pesto, tuna and baby spinach. Season and serve hot.

Variations

budget – increase the pasta to 250g (9oz) and reduce the tuna to one can.

fresh – serve with a squeeze of lemon.

vegan – replace the tuna with 2 handfuls cashews or other nuts and use a dairy-free pesto (just make regular pesto and skip the cheese).

vegetarian – replace tuna with fresh cheese such as ricotta or goats cheese. OR increase the pasta to 250g (9oz) and replace tuna with 2 large handfuls roasted cashews.

grain-free / slow carb – replace pasta with cooked or canned butter beans or chickpeas or cooked quinoa – you’ll need about 300g (11oz) cooked legumes. Heat your beans / chickpeas in a little oil then stir in remaining ingredients.

paleo – pan fry sliced zucchini (about 3 medium) in a little oil until soft. Skip the pasta and stir the remaining ingredients into the hot zucchini. You could also try using dairy-free pesto and replace pasta with roast sweet potato.

gluten-free – use GF pasta or replace with canned or cooked white beans.

carb lovers / more substantial – double the pasta or garlic bread on the side.

carnivore – replace tuna with chopped bacon.

more veg – toss in frozen peas.

Waste Avoidance Strategy

pasta , tuna – pantry.

pesto – in a jar will keep in the pantry for months. Fresh pesto will keep in the fridge for weeks. Can be frozen.

baby spinach – best to use for another meal. Can be frozen but will wilt when defrosted.