CREAMY Garlic Tuna Pasta | Packed with GOODNESS & Easy to Make

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Fill a stock pot with water a little over halfway and season generously with sea salt.

Heat the water on high heat until boiling.

Drain two cans of tuna in olive oil into a fine sieve with a bowl underneath.

Gently flake the tuna to remove excess oil.

Heat a large fry pan over medium heat and add 3 tbsp of reserved olive oil from the canned tuna.

Finely chop one small onion and roughly chop eight cloves of garlic.

Add the chopped onion and garlic into the hot fry pan and sauté for 3 to 4 minutes until the onion is translucent and the garlic is fragrant.

Add 2 tbsp of all-purpose flour to the pan and mix for 1 to 2 minutes to cook off the raw flavor.

Stir in 1 tsp of sweet smoked Spanish paprika and 1 tsp of dried oregano, mixing well.

Pour in 1 cup of low-fat milk and 1 cup of vegetable broth, mixing gently for a few minutes until the sauce is slightly creamy.

Squeeze in 2 tsp of fresh lemon juice and season with sea salt and freshly cracked black pepper, mixing well.

Add the drained tuna to the sauce and mix until well combined, then lower the heat to simmer.

Once the water in the stock pot is boiling, add 8 oz of penne pasta and cook according to package instructions until al dente, stirring every 2 to 3 minutes to prevent sticking.

Transfer the cooked pasta directly from the stock pot into the pan with the creamy sauce, allowing some starchy water to mix in.

Remove the pan from heat and mix everything together until well combined.

Serve directly from the pan or transfer to serving dishes, topping with grated manchego cheese and chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens