Tuna and Sweetcorn Pasta

A simple, creamy store-cupboard pasta with tuna, sweetcorn and sweet cherry tomatoes.

TIME BREAKDOWN
Prep: 8 min
Cook: 15 min
Total: 23 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 350g dried fusilli
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 200g cherry tomatoes, halved
  • 200g tinned sweetcorn, drained
  • 3 x 145g tins tuna in spring water, drained
  • 150ml double cream
  • Zest and juice of 1 lemon
  • 2 tbsp chopped fresh parsley
  • Salt and black pepper to taste

Method

  1. Cook the pasta in salted boiling water according to the packet instructions. Reserve a mugful of cooking water, then drain.

  2. Heat the oil in a large frying pan over a medium heat. Add the garlic and tomatoes and cook for 3 minutes until they begin to soften.

  3. Add the sweetcorn, cream and lemon zest and simmer for 3 minutes.

  4. Stir in the tuna, pasta and lemon juice, adding a splash of cooking water to loosen. Warm through for 2 minutes.

  5. Season well and scatter with parsley.