One Pot Tuna Pasta with a Creamy Sauce

This one pot tuna pasta is ready in under half an hour – perfect for busy weeknights.

one pot tuna pasta with a creamy sauce

Making a white sauce with a roux is so last century! I know, I know, there is a place for them I’m sure. The fat will add an extra layer of creaminess no doubt, and a roux is useful for all sorts of sauces. The brown roux is integral to Cajun cuisine.

I’m not a chef, though, I’m a worn out Mummy who wants to get the toddler to bed before he passes that near invisible barrier between ‘sleepy’ and ‘overtired/hyperactive’. I have limited concentration for cooking at the best of times with a small one to chase after (his current hobbies include plugging things into wall sockets), so meals need to be really easy.

Enter one pot tuna pasta. There are now plenty of one pot pasta dishes around where the pasta is cooked in the sauce. I find these can take a long time to cook, however, as pasta needs a lot of water. I’ve taken the alternative route of cooking the pasta on its own, then assembling the sauce round it.

This would, I’m sure, taste better with cheese, but we didn’t get that far today as the toddler had other plans for the time I had allocated to cooking dinner. I have made a variant of this dish with frozen sweetcorn – I cooked it with the pasta.

1 pot 30 minute creamy tuna pasta
Cook Time
30 mins
Total Time
30 mins
Course: Dinner
Cuisine: Pasta
Servings: 2 -3
Author: Lizzie
  • 8 oz /225g dried pasta
  • 500 ml/2.1 us cups milk
  • 2 160 g/5.6 oz tuna cans
  • 1 325 g/11.4 oz sweetcorn can
  • 1 bunch spring onions scallions
  • 1 tsp garlic
  • black pepper
  • 4 tsp oregano
  • 1 tbsp cornfour
  • A little milk for mixing
  1. Cook the pasta until it's Al Dente.
  2. Drain the pasta, and let it sit on the heat for a couple of minutes to dry off.
  3. While you're doing this, wash, trim and slice the spring onions.
  4. Turn off the heat, and stir in the tuna and sweetcorn (drained), garlic, pepper and oregano and chopped spring onion. Add the milk and stir.
  5. Bring the pan up to a vigorous boil. This will take a few minutes because of the amount of cold ingredients. Stir it every so often to prevent sticking.
  6. Mix the cornflour to a paste with a little milk and add it to the pan, stirring briskly. Serve!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Site Copyright © 2018 Lizzie Butterworth Click for Disclaimers and Policies