Creamy Tuna Pasta
A new take on the old school Tuna Casserole. A quick meal your family will love.
Servings 4 people
Ingredients
- 1 can Tuna In Water 170 g
- 1 box Rotini 500 g
- 1 sm Onion, diced
- 1 med Carrot, peeled and diced
- 1 stalk Celery, diced
- ½ cup Diced Roasted Red Pepper
- 2 cloves Garlic, Peeled and minced
- ½ cup Chopped Parsley
- 1 cup Cream
- ½ cup Frozen Peas
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- Salt and Pepper to taste
Instructions
- Put a large pot of salted water on the stove on high for the pasta.
- Put a large frying pan on over medium heat.
- Add the olive oil and butter into the pan.
- Once the butter has melted add in the carrot, onion and celery.
- Sauté until the onions have softened, about 5 minutes.
- Add in the garlic and roasted red pepper and cook for 2 minutes.
- Open the can of tuna and drain the liquid into the pan and let cook for 1-2 minutes.
- Add in the cream and peas. Bring to a boil then reduce the heat to a simmer.
- Put the pasta into the boiling water and cook as per the directions on the box.
- Add the tuna into the sauce.
- Once the pasta is cooked drain it and add it into the sauce along with the parsley. Toss to evenly coat the pasta.
- Taste the pasta and adjust the seasoning with salt and pepper as needed.