One-Pan CREAMY Tuna Pasta | Crazy Delicious & Done in 30 Minutes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat a large fry pan over medium heat and add 2 tablespoons of extra virgin olive oil.

Thinly slice 2 shallots and chop 4 cloves of garlic.

Add the sliced shallots and chopped garlic to the pan, mixing continuously to avoid browning.

After about 2 minutes, add 1/2 teaspoon of sweet smoked Spanish paprika and mix well.

Add a 14 1/2 ounce can of diced tomatoes and season with sea salt and black pepper, mixing everything together.

Increase the heat to high and simmer for about 3 minutes until the mixture thickens slightly.

Add 2 cups of vegetable broth and bring to a boil.

Once boiling, add 2 cups of penne pasta, mixing to ensure even distribution.

Cook the pasta for about 9 minutes, stirring every one to two minutes to prevent sticking.

Cover the pan with a lid and reduce heat to low medium, simmering for an additional 3 to 4 minutes until al dente.

Turn off the heat and let the pasta sit for a couple of minutes to cool slightly.

Drain 2 cans of tuna in olive oil and add to a bowl, removing excess oil without overmixing.

Finely chop a handful of fresh parsley and add to the bowl with the tuna.

Add 1/2 cup of Greek yogurt to the tuna and parsley, seasoning with black pepper and mixing gently until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens