Creamy tuna, pea and capsicum pasta recipe
- 500g pasta, any shape
- 1 tablespoon extra-virgin olive oil
- 425g tin tuna in spring water
- 1/3 cup roasted capsicum pieces in oil, chopped
- 1 clove garlic, finely chopped
- 2 tomatoes, deseeded and chopped
- 1 cup frozen peas
- 1 cup cream
- ½ teaspoon salt
- 50g parmesan or mozzarella cheese, finely grated
Bring a large saucepan of water with 1 teaspoon salt to a rolling boil.
Cook pasta according to packet directions, drain and set aside.
Bring a medium-sized saucepan to low to medium heat. Add oil and sauté garlic for a minute without browning, add capsicum and tomato and cook until tomato is soft, about 3 minutes.
Stir in cream and peas and allow to simmer for 3 minutes until the flavours are infused and peas are warmed through.
Stir in tuna and toss together with pasta.
Serve immediately with cheese.
- You can make this dish with fresh tuna if you are feeling like something a little more special.
- I chose an alphabet pasta from Coles which can make a dish like this more fun for your kids.
- I really dislike any capsicum in most capacities. I receive vegetable and fruit boxes weekly from the Aussie Milkman, which supports Australian farmers and they give me red capsicum every week. I must have had about 5 weeks’ worth and decided to roast them to use them up. Slice them up, remove the seeds, drizzle in oil and place under the grill until they are soft. Place them in a plastic bag, tie it shut, and let them cool. Once they are cool, peel off the skins and place them in a takeaway container. Cover them in oil, and keep them in the fridge for salads, sandwiches and pasta sauces . They are also great blended with mayonnaise or sour cream.
- This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.