Creamy pastas with tuna

Author: Les Cultures de chez nous
Preparation 15
Baking 15
Portions 4
Freezing No


  • 350 g (about 3/4 pound) of farfalles
  • 1 leek
  • 1 red pepper
  • 250 ml (1 cup) of chicken broth
  • 180 g (about 1/3 pound) of cream cheese
  • 2 tuna cans of 170 g each, drained
  • 15 ml (1 tablespoon) of canola oil
  • 10 ml (2 teaspoons) of cornstarch
  • Salt and pepper up to taste
  • 45 ml (3 tablespoons) of chopped parsley
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  • In a large casserole filled with salted boiling water, cook pastas al dente. Drain.
  • Mince leek and dice pepper.
  • In a large pan, heat canola oil at medium heat. Cook leek and pepper for 3 to 4 minutes while stirring from time to time.
  • Add chicken broth and cream cheese. Stir till cheese melt completely.
  • Dilute cornstarch in a bit of water. Add to the sauce, and let boil 30 seconds to thicker the sauce.
  • Add tune and pastas to sauce. Salt and pepper. Stir.
  • Divide onto plates and garnish with chopped parsley.

Chef's notes

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