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Pasta Pesto Tuna
Tuna pesto pasta is the perfect quick and easy weeknight meal. Made with pantry staples, this tuna pesto pasta is packed with flavor and comes together in under 15 minutes. This recipe is gluten free, dairy free and so simple!
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Servings: 4
Ingredients
- 8 oz pasta (gluten free)
- 1 cup pesto
- 2 cans solid tuna, in olive oil
- 1/4 cup sun dried tomatoes in olive oil (omit the oil)
- salt - to taste, if needed
Instructions
Tuna Pesto Pasta
- Cook the pasta according to the directions on the box.
- Optional: While the pasta is boiling, make the pesto.
- Remove about 1/2 cup of the cooking liquid and reserve it for the sauce. Drain the pasta and add it back to the pot.
- Add the drained canned tuna, pesto and sun dried tomatoes (omit the oil) to the pasta and stir well. While stirring, add in the 1/4 cup of cooking liquid. If needed add up to an additional 1/4 cup until the sauce has the consistency you prefer.
- Serve the pasta hot, cold or at room temperature.
Notes
Top tips
-
- Reserve some of the cooking liquid: The starch in this liquid helps to create a really thick sauce that sticks to the pasta better.
- Be sure to use a pesto that you really love (it's the star).
- To make this low carb, you can use spaghetti squash, zucchini noodles, heart of palm pasta in place of the pasta. You may need to add 1-2 tbsp. of hot water to the pesto to help distribute it around the noodles.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
464
Fat
19
g
Carbohydrates
45
g
Fiber
8
g
Sugar
4
g
Protein
30
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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