Ingredients
Scale
- 12 oz (340g) Dried Pasta (Penne, Fusilli, or Spaghetti)
- 2 cans (5 oz each) Chunk Light Tuna in water or oil, drained
- 1/2 cup Cream cheese or Heavy cream
- 2 cloves Garlic, minced
- 1/2 cup Frozen peas (optional)
- 1 tablespoon Lemon juice
- Salt and black pepper to taste
- 1/2 cup Reserved pasta water
- 1 tablespoon Butter or Olive oil
Instructions
- Fill a large pot with water and a generous pinch of salt. Bring it to a rolling boil. While the water heats up, drain the liquid from your tuna cans and mince the garlic. Measure out your cream cheese or cream so it is ready to go. Having everything prepped before you start cooking the pasta ensures you finish within the 15-minute window.
- Add the pasta to the boiling water and cook according to the package instructions until it is al dente. About two minutes before the pasta is finished, add the frozen peas to the same pot. Before draining, carefully scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the pasta and peas. In the same pot over medium heat, melt the butter and sauté the garlic for 30 seconds until fragrant. Stir in the cream cheese and reserved pasta water, whisking until smooth. Fold in the tuna and the cooked pasta.
- Toss everything together until the pasta is thoroughly coated in the creamy tuna sauce. If the sauce is too thick, add a splash more hot water. Stir in the lemon juice and season with plenty of black pepper. Divide the pasta into four bowls. Garnish with a sprinkle of dried parsley or extra black pepper if desired. Serve immediately while hot and creamy.
- Cook Time: 15 minutes