If you’re craving a flavorful pasta dish that’s quick, simple, and ready in 30 minutes, this One-Pan Creamy Tuna Pasta is the perfect choice. With a burst of delicious flavors and made with basic ingredients, it’s all cooked in just one pan—making cleanup a breeze!
INGREDIENTS
- 2 tbsp extra virgin olive oil (30 ml)
- 2 shallots, thinly sliced
- 4 cloves garlic, roughly chopped
- 1/2 tsp sweet smoked Spanish paprika (1.15 g)
- 14.5 oz can diced tomatoes (400 g)
- 2 cups vegetable broth (475 ml)
- 2 cups uncooked penne pasta (200 g)
- 2 cans tuna in olive oil (3.25 oz / 90 g each)
- 1/2 cup Greek yogurt (125 g)
- 2 tbsp finely chopped parsley (8 g)
- Pinch of sea salt
- Dash of black pepper
INSTRUCTIONS
- Heat a large frying pan over medium heat and add 2 tbsp extra virgin olive oil.
- After 2 minutes, add the sliced shallots and chopped garlic. Stir to coat in the olive oil. Cook for 2 minutes until the shallots and garlic are lightly sautéed.
- Stir in 1/2 tsp sweet smoked paprika, followed by the 14.5 oz can of diced tomatoes. Season with sea salt and black pepper, then raise the heat to high and stir to combine.
- Let the tomatoes simmer for 3 minutes, then pour in the 2 cups of vegetable broth. Bring to a boil, then add the uncooked penne pasta. Stir, and cook for about 9 minutes.
- Cover the pan, reduce the heat to low-medium, and let the pasta cook for another 3-4 minutes until most of the broth has been absorbed.
- While the pasta cools slightly, drain the two cans of tuna in a sieve with a bowl underneath. Use a spoon to remove any excess oil.
- Once the pasta has cooled a bit, stir in the drained tuna, 1/2 cup of Greek yogurt (at room temperature), 2 tbsp finely chopped parsley, and season with black pepper. Mix until well combined.
- Top with more chopped parsley and serve immediately. Enjoy!
