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Pesto Tuna Pasta
$14.00 recipe/$3.50 serving
Pesto tuna 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!
In a food processor combine the basil, lemon juice, olive oil, salt, garlic powder and cashews. Blend on high 1-2 minutes. Add the spinach and blend again 1-2 minutes until a thick sauce is formed.
Once the water is boiling, add the pasta and cook according to the directions on the box.
Before draining the pasta, 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 1/2 cup of cooking liquid, continuing to stir about 1-2 minutes until the liquid is emulsified in with the sauce.
Serve the pasta hot, cold or at room temperature.
Storage: This tuna pesto pasta is great as leftovers! Store in the fridge in an air tight container for up to 3 days. 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. You can use store bought pesto in place of making it yourself. You will need at least 1 cup to make this pasta. I used solid tuna packed in olive oil. The flavor is just a bit richer and the tuna holds up better to all the stirring. However, I have also made this with tuna packed in water and it was just as delicious! You can also use canned salmon, chickpeas or cannellini beans!