Creamy tuna, pea and capsicum pasta

Creamy tuna, pea and capsicum pasta




  • 500g pasta, any shape
  • 1 tablespoon extra-virgin olive oil
  • 425g tin tuna in spring water
  • 1/3 cup roasted capsicum pieces in oil, chopped
  • 1 clove garlic, finely chopped
  • 2 tomatoes, deseeded and chopped
  • 1 cup frozen peas
  • 1 cup cream
  • half a teaspoon salt
  • 50g parmesan or mozzarella cheese, finely grated


Bring a large saucepan of water with 1 teaspoon salt to a rolling boil.

Cook pasta according to packet directions, drain and set aside.

Bring a medium-sized saucepan to low to medium heat. Add oil and saut̩ garlic for a minute without browning, add capsicum and tomato and cook until tomato is soft, about 3 minutes.

Stir in cream and peas and allow to simmer for 3 minutes until the flavours are infused and peas are warmed through.

Stir in tuna and toss together with pasta.

Serve immediately with cheese.



  • You can make this dish with fresh tuna if you are feeling like something a little more special.
  • I chose an alphabet pasta which can make a dish like this more fun for your kids.
  • With the capsicum slice them up, remove the seeds, drizzle in oil and place under the grill until they are soft. Place them in a plastic bag, tie it shut, and let them cool. Once they are cool, peel off the skins and place them in a takeaway container. Cover them in oil, and keep them in the fridge for salads, sandwiches and pasta sauces . They are also great blended with mayonnaise or sour cream.
  • This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand‰s best recipe finder.

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