Tired of the same old tuna recipes? This creamy pesto version is here to steal the spotlight!
It’s everything you want in a quick dinner: flavorful, comforting, and incredibly simple!
Whether you’re cooking for a busy family or just need something satisfying after a long day, this creamy tuna pesto pasta is a go-to recipe you’ll keep coming back to.
Let’s dive in and bring some creamy, herby comfort to your dinner table.
Why You’ll Love This Creamy Tuna Pesto Pasta
- Ready in 25 minutes
- Made with simple pantry and fridge staples
- Creamy, savory, and bursting with herby flavor
- Perfect for weeknight dinners or next-day lunches
- Easily customizable with veggies, protein, or different pasta types
Ingredients You’ll Need
To make this creamy tuna pesto pasta, you’ll need:
- Pasta – Penne, fusilli, or spaghetti work great
- Canned tuna – Preferably in oil for extra flavor, but water-packed works too
- Pesto – Use store-bought or homemade basil pesto
- Heavy cream – Or substitute with cream cheese or half-and-half
- Garlic and onion – For added depth of flavor
- Parmesan cheese – Optional, but adds richness
- Lemon zest (optional) – Brightens up the dish
- Salt and pepper – To season
- Olive oil – For sautéing
Optional add-ins:
- Cherry tomatoes
- Fresh spinach
- Mushrooms
- Crushed red pepper for a little heat
How to Make Creamy Tuna Pesto Pasta (Step-by-Step)
- Boil the pasta
Cook your chosen pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining. - Sauté aromatics
In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic. Cook for 2–3 minutes until fragrant and translucent. - Add the tuna
Drain the tuna and flake it into the pan. Stir and cook for another minute. - Stir in pesto and cream
Add pesto and heavy cream to the skillet, stirring well to combine. Let the sauce simmer gently for 3–5 minutes. - Combine with pasta
Add the cooked pasta to the sauce, tossing to coat evenly. Use the reserved pasta water to thin the sauce if it’s too thick. - Finish with extras
Stir in parmesan cheese and lemon zest if using. Taste and season with salt and pepper as needed. - Serve immediately
Plate the pasta and top with more parmesan or fresh basil if desired.
Variations and Add-Ins
Looking to switch things up? Here are a few easy ways to customize:
- Low-carb version – Swap pasta for zucchini noodles or hearts of palm pasta
- Extra protein – Add cooked white beans or shredded rotisserie chicken
- More veggies – Toss in sautéed mushrooms, spinach, or roasted red peppers
- Dairy-free option – Use coconut cream or cashew cream instead of heavy cream
- Pasta bake – Top with cheese and broil for a few minutes for a baked version
Tips for the Best Creamy Tuna Pesto Pasta
- Use high-quality pesto for the best flavor—fresh, refrigerated pesto is ideal
- Don’t overcook the pasta; al dente texture holds the sauce better
- Reserve pasta water before draining—it helps make the sauce silky
- Gently flake the tuna so it remains chunky, not mushy
- Serve right away for the creamiest texture
What to Serve With It
Creamy tuna pesto pasta is satisfying on its own, but here are some tasty pairings:
- Garlic bread or warm sourdough slices
- Simple green salad with lemon vinaigrette
- Roasted veggies like asparagus or zucchini
- A crisp white wine such as Pinot Grigio or Sauvignon Blanc
Storage & Meal Prep Tips
- Refrigerate leftovers in an airtight container for up to 3 days
- Reheat gently on the stovetop or in the microwave with a splash of cream or milk
- Not freezer-friendly due to the creamy sauce
- Great for lunchboxes or meal prep—just store the sauce and pasta separately for best texture
Recipe FAQ’s
Can I use Greek yogurt instead of cream?
Yes, for a lighter version, you can substitute half the cream with Greek yogurt. Just stir it in off the heat to avoid curdling.
Is this dish kid-friendly?
Absolutely. The creamy pesto and mild tuna flavor are usually a hit with kids. Just omit red pepper flakes if using.
Is this freezer-friendly?
No, the cream sauce may separate when thawed. It’s best enjoyed fresh or refrigerated for up to 3 days.
Creamy Tuna Pesto Pasta (Quick and Easy)
This Creamy Tuna Pesto Pasta is a quick and comforting dinner ready in just 20 minutes. Made with tender pasta, flaky tuna, basil pesto, and a touch of cream, it’s a rich yet simple dish perfect for busy weeknights.Easily customizable with veggies or cheese, it’s a family-friendly favorite you’ll make again and again.
Ingredients
- 8 oz pasta penne, fusilli, spaghetti or fettucine
- 2 tablespoons olive oil
- ½ small onion finely chopped
- 2 cloves garlic minced
- 5 oz canned tuna preferably in olive oil, drained and flaked
- ½ cup basil pesto store-bought or homemade
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese optional
- 1 teaspoon lemon zest optional
- Salt and pepper to taste
- ¼ cup reserved pasta water if needed
Optional Add-ins:
- 1 cup baby spinach
- ½ cup cherry tomatoes halved
- ¼ teaspoon red pepper flakes
Instructions
Cook the pasta
- Bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ¼ cup of the pasta water, then drain the rest and set aside.
Sauté aromatics
- In a large skillet, heat olive oil over medium heat. Add chopped onion and cook for 2 minutes, then add garlic and cook for another 1 minute, stirring often.
Add tuna
- Flake the drained tuna into the skillet. Stir to combine and cook for 1–2 minutes.
Make the sauce
- Add pesto and heavy cream to the skillet. Stir until smooth. Simmer on low heat for 3–4 minutes to thicken slightly.
Toss in pasta
- Add the cooked pasta to the sauce and toss well to coat. Use a splash of reserved pasta water to loosen the sauce if needed.
Finish and season
- Stir in Parmesan cheese and lemon zest (if using). Taste and adjust with salt and pepper.
Serve immediately
- Garnish with more Parmesan or fresh basil if desired.