Creamy tuna, pea and capsicum pasta


Creamy tuna, pea and capsicum pasta

A quick and easy meal the whole family will love.


Creamy Tuna Pea Capsicum Pasta 600Wide

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


  1. Bring a large saucepan of water with 1 teaspoon salt to a rolling boil.
  2. Cook pasta according to packet directions, drain and set aside.
  3. Bring a medium-sized saucepan to low to medium heat.
  4. Add oil and sauté garlic for a minute without browning
  5. Add capsicum and tomato and cook until tomato is soft (about 3 minutes).
  6. Stir in cream and peas and allow to simmer for 3 minutes until the flavours are infused and the peas are warmed through.
  7. Stir in tuna and toss together with pasta.
  8. Serve immediately with cheese.

Recipe courtesy of Kristine Duran-Thiessen for