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Need dinner on the table in under 20 minutes? This is the meal for you. What is great about  this Creamy Tomato Tuna Pasta is there isn’t anything fancy in it so it’s budget friendly and it makes a lot. This is enough sauce for 400g of pasta but you can certainly double this sauce though if you need to feed more.

I serve this with steamed veggies on the side but there is no reason why you couldn’t add very finely blitzed carrot, celery and zucchini into this dish. If you peel the zucchini the veggie detectives in your house wont even spot the vegetables.

I use my Roasted Capsicum Tomato Paste in this recipe but you can use any tomato paste you like.

If I don’t have any stock paste or powder left I often use a little sprinkle of Herbamare and it does the trick too. I love the flavour. If you don’t have some in your pantry I highly recommend buying some.

I serve this on pasta but would work well on zucchini noodles or cauliflower rice.

 

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I haven’t forgotten you! I have included instructions below for you.

 

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Creamy Tomato Tuna Pasta – TMX

  • Serving Size: 4

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 5
  • Cook Time: 14
  • Total Time: 19
Scale

Ingredients

  • 400g dried small pasta shapes
  • 1 onion, peeled and quartered
  • 2 garlic cloves, peeled
  • 10g butter
  • 425g tinned tuna, drained
  • 300ml cream
  • 120g roasted capsicum tomato paste, see blog for recipe or tomato paste of choice
  • 1/2 teaspoon veggie stock paste
  • 2 tablespoon chopped parsley
  • Salt and pepper, optional

Instructions

  1. Cook pasta according to packet instructions. Drain once cooked.
  2. Place onion and garlic into bowl.
  3. Blitz on spped 7 for 4 seconds. Scrape down.
  4. Add butter and cook at 100 degrees, speed 2 for 4 minutes.
  5. Add remaining ingredients.
  6. Cook at 100 degrees, reverse, soft speed for 10 minutes.
  7. Pour sauce over drained pasta and mix to coat well.
  8. Serve.

Notes

  • You can double this recipe.
  • You can add vegetables to this if desired. Blitz finely in step 2.

Disclaimer

Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.

Print

Creamy Tomato and Tuna Pasta

  • Serving Size: 4

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 5
  • Cook Time: 14
  • Total Time: 19
Scale

Ingredients

  • 400g dried small pasta shapes
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 10g butter
  • 425g tinned tuna, drained
  • 300ml cream
  • 120g roasted capsicum tomato paste, see blog for recipe or tomato paste of choice
  • 1/2 teaspoon veggie stock powder
  • 2 tablespoon chopped parsley
  • Salt and pepper, optional

Instructions

  1. Cook pasta according to packet instructions. Drain once cooked.
  2. Place onion, garlic and butter into a frying pan over a medium heat. Cook until fragrant and translucent.
  3. Add remaining ingredients.
  4. Cook over a medium heat for 10 minutes.
  5. Pour sauce over drained pasta and mix to coat well.
  6. Serve.

Notes

  • You can double this recipe.
  • You can add vegetables to this if desired. Dice or grate very finely and add to pan in step 3.

Disclaimer

Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.

 

 This post contains affiliate links. I have affiliate relationships with some businesses. This means that I receive a small percentage of sales made through these links from the business. I receive nothing from you just clicking on them. These do not cost or affect you or your purchase. I use this money to help with the costs involved with running my website.  More can be found on my Disclosure page.

 

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One Comment

  1. Raquel April 14, 2016 at 7:10 pm - Reply

    Thanks a lot for sharing this recipe!
    I’ve made it several times though I use canned peeled tomatoes and fresh red capsicum and sometimes add carrots or mushrooms. It’s a great recipe and very easy to adapt for different variations.

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