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Creamy Garlic-Parmesan Tuna Pasta & Peas.

  • 2 (170 g) cans
    chunk light tuna in water
  • 1 cup
    frozen peas
  • 2 cloves
    garlic
  • 237 ml
    heavy cream
  • 57 g
    Parmesan cheese
  • 340 g
    rotini pasta
  •  
    butter, unsalted
  •  
    salt
  • 1
    Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    2 tsp salt
    340 g rotini pasta
  • 2
    Meanwhile, heat another large pot over medium heat.
  • 3
    Peel and mince garlic.
    2 cloves garlic
  • 4
    Once the pot is hot, add butter and swirl to coat the bottom.
    2 tbsp butter, unsalted
  • 5
    Add garlic to the pot and stir until fragrant, 15-30 seconds.
  • 6
    Add peas and salt. Cook, stirring occasionally, until peas are heated through, 4-5 minutes.
    1 cup frozen peas
    ½ tsp salt
  • 7
    Meanwhile, finely grate Parmesan.
    57 g Parmesan cheese
  • 8
    Add cream to the pot with the peas and bring to a simmer. Once pasta is done, drain and add to the pot along with the Parmesan.
    237 ml heavy cream
  • 9
    Drain tuna, add to the pot, and gently stir to combine.
    2 (170 g) cans chunk light tuna in water
  • 10
    To serve, divide pasta between bowls. Enjoy!