Name: The World's Easiest Creamy Pasta with Tuna & Spinach
Total time: 12 min
Ingredients: 200-250 g short pasta; 1 can tuna in oil (185g / 6oz); 4-6 tablespoons whipping cream; 1 bag baby spinach leaves; 1 tablespoon salted capers (optional)

I this the worlds EASIEST creamy pasta? Absolutely! This Creamy Pasta with Tuna & Spinach is soo good and it only has 4-ingredients.

Growing up, my favourite comfort food was my mum’s tuna mornay. This is a much quicker, and a little healthier take on it.

In our house the boys love their pasta unsullied by the green of the spinach and I like to serve my share of the sauce over steamed broccoli.

The World's Easiest Creamy Pasta with Tuna & Spinach

Total Time 12 minutes

Servings 2 people

Ingredients

200-250 g short pasta
1 can tuna in oil 185g / 6oz
4-6 tablespoons whipping cream
1 bag baby spinach leaves

PLUS Ingredient

1 tablespoon salted capers optional

Metric - US Customary

Instructions

Bring a medium saucepan of salted water to the boil. Add pasta and set the timer according to the directions on the packet.
Soak capers (if using) in a few tablespoons water to remove the salt.
When the pasta timer rings, test the pasta to make sure it’s cooked. Drain pasta.
Return the pan to the heat and cook tuna and the oil, stirring for a few minutes or until tuna is starting to brown.
Add capers, and cream. Stir then add drained pasta. Add a little more cream if it looks too dry. Season.
Serve on a bed of baby spinach leaves.

Recipe Video

Variations and Substitutions for Pasta with Tuna & Spinach

vegetarian – replace the tuna with 2 -3 chopped hard boiled eggs. No need to brown the eggs, just toss them into the drained pasta with the cream and capers. You could also replace the tuna with crumbled ricotta or smoked tofu.

vegan – a tomato based pasta sauce with a little spinach tossed through would be a better vegan option.

slow carb / gluten-free – replace the pasta with a drained can of butter beans or other white beans. Much quicker to prepare!

low carb – replace the pasta with some steamed broccoli or cooked cabbage.

dairy-free – skip the cream and stir in a little of the pasta cooking water and a few tablespoons extra virgin olive oil to make a sauce. Or use a dairy-free pesto like this Sicilian Nut Pesto or this Tomato Almond Pesto.

salmon – replace tuna with a drained can of salmon – adding a little olive oil to cook the salmon in.

paleo / gluten-free – replace pasta with roast zucchini noodles: shave 2 zucchini into ribbons using a mandoline or vegetable peeler. Drizzle a baking tray with olive oil and layer zucchini over the tray, don’t worry if they need to be layered. Drizzle with more oil and bake (200C / 400F) for about 10 minutes or until zucchini is tender. Another idea is to replace pasta with roast broccoli. Use canned tomatoes instead of the cream.

carnivore – replace tuna with prosciutto or add proscuitto draped over to top. You could also replace tuna with crumbled pork sausages or bacon – brown the meat in a separate pan and add to the pasta after it is cooked. Skip the capers.

carb lovers / more substantial – serve with garlic bread or extra pasta.

more veg – add extra spinach and cherry tomatoes.

Waste Avoidance Strategy

pasta, tuna, capers – pantry

cream – use for another meal or freeze it.

baby spinach – use for another meal or freeze it (will wilt when defrosted which is fine for this dish)

Problem Solving Guide

pasta gluggy – this means your pasta is overcooked.

can’t find tuna in oil? -replace with drained can of tuna in spring water or tuna in brine and add in a few tablespoons of olive oil to brown the tuna in.

pasta too crunchy – cook for longer next time. Not much you can do about it now.

pasta sticking in the pot – make sure you stir the pasta a few times during the first few minutes of cooking to avoid sticking.

too dry – toss in a little more cream.

too bland? don’t forget to season generously. Some people may prefer this served with a ilttle lemon juice or malt vinegar.

Prepare Ahead?

You could pre-cook the pasta and toss in a little olive oil so it doesn’t stick and add to the hot sauce and allow to warm up before serving. Or cook the whole dish and reheat gently in a pan, adding a little more cream or some olive oil if it looks too dry.

Leftover Potential

OK. Will keep in the fridge for a week or so.

Serving Suggestions

A wonderful meal on its own.

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With Love

Jules x