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🍝 Spaghetti with Leek and Creamy Tuna Sauce

633 kcal · 30 min · 4 servings

Ingredients

• 500 g Leek (2 stalks)
• 180 g Whole wheat spaghetti
• Salt
• 185 g Tuna in its own juice
• 70 g large onions (1 large onion)
• 2 tbsp Rapeseed oil
• 50 ml Mediterranean vegetable broth
• 20 g Parmesan (1 piece)
• 2 tbsp Cream cheese (13 % fat)
• 25 g small capers (2 tbsp; jar)
• Pepper

Instructions

1. 1. Thoroughly wash the leek under running water.
2. 2. Remove the green tops and the root ends.
3. 3. Cut the white part of the leek into very fine, long strips.
4. 4. Bring a large pot of water to a boil.
5. 5. Add plenty of salt to the boiling water.
6. 6. Cook the spaghetti according to the package instructions until al dente.
7. 7. Open the can of tuna and drain the water.
8. 8. Place the tuna on a plate.
9. 9. Break up the tuna into coarse pieces using a fork.
10. 10. Peel the onion.
11. 11. Dice the onion finely.
12. 12. Heat oil in a pot.
13. 13. Sauté the onion cubes until translucent.
14. 14. Add the broken-up tuna to the pot.
15. 15. Pour in the broth.
16. 16. Cook the mixture over medium heat for about 4 minutes.
17. 17. Puree the sauce finely with a hand blender.
18. 18. Keep the sauce warm.
19. 19. Add the leek strips to the pasta water about 3 minutes before the pasta cooking time ends.
20. 20. Cook the leek along with the spaghetti.
21. 21. Grate the Parmesan finely.
22. 22. Stir the cream cheese into the tuna puree.
23. 23. Add the capers to the sauce.
24. 24. Season the sauce with salt and pepper.
25. 25. Heat the sauce briefly again.
26. 26. Drain the spaghetti and leek.
27. 27. Let the water drain well.
28. 28. Mix the pasta with the tuna sauce.
29. 29. Sprinkle the grated Parmesan on top.
30. 30. Serve the dish immediately.

Nutrition per serving

• kcal: 633
• Protein: 40 g · Fett/Fat: 24 g · Carbs: 61 g