Creamy Tuna Farfalle with Spinach

    Creamy Tuna Farfalle with Spinach

    23saves
    35min


    102 people made this

    A creamy pesto sauce tossed with spinach, farfalle and tuna. For a richer sauce, use half a pot of double cream instead of the milk.

    Ingredients
    Serves: 4 

    • 500g farfalle pasta
    • 1 tablespoon butter
    • 3/4 cup skim milk
    • 4 tablespoons shop-bought pesto
    • 200g spinach, well washed and thinly sliced
    • 100g mushrooms, sliced
    • 3 (185g) cans tuna in springwater, drained and flaked
    • 3 roma tomatoes, chopped

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
    2. In a large saucepan, melt the butter over medium high heat. Add milk and pesto and bring to the boil, stirring constantly. Reduce heat and add spinach and mushrooms. Simmer for 3 to 4 minutes, stirring occasionally.
    3. Add cooked pasta, tuna and tomatoes, stirring gently to coat. Cook 3 to 5 minutes until heated through.

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    Reviews (5)

    by
    0

    Used different ingredients. We really liked this. Don't like the pesto sauce mix so I used garlic & herb sauce. 2 can's of tuna is plenty. Bow ties were very nice. I near doubled the mushrooms and added way more than 2 cups of spinach. Next time I will add a huge, huge pile of spinach. Also, topped with asiago. Very quick dinner. Looking forward to making this again. - 29 Sep 2008

    by
    0

    Used different ingredients. Delicious! Great change from traditional tuna pasta casserole. I couldn't find creamy pesto seasoning so followed a previous review and made white sauce and added pesto seasoning (spice section of grocery store). White sauce recipe was 4 Tbsp. butter, 4 Tbsp. flour and 3 cups milk. Also added about 2 tsp. salt 1/4 tsp. pepper, and 2 tsp. of pesto seasoning. My husband loved it and my two little ones (daughter 2 1/2 & son 15 mos.) ate it also! Will definite make again! - 29 Sep 2008

    by
    0

    What a classy and utterly delicious dish! I now know how to properly wilt spinach! I love the texture of the cool chopped tomatoes over this hot savoury dish. This recipe is easy and will be the star attraction at future dinner parties. Good going, Tracy! - 29 Sep 2008

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