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🍝 Creamy Spaghetti with Tuna

723 kcal · 30 min · 4 servings

Ingredients

• 200 g Spaghetti
• 100 ml Vegetable broth
• 100 ml Whipping cream
• 1 tbsp Olive oil
• 1 Schuss White wine
• 125 g Tuna (can)
• 1 tbsp Capers
• 1 tbsp Crème fraîche
• 1 Shallot (diced)
• 1 Garlic clove (finely chopped)
• Salt
• Pepper (from the mill)
• Lemon zest

Instructions

1. 1. Fill a large pot with water and add a handful of salt. Bring the water to a boil.
2. 2. Add the spaghetti to the boiling water. Cook them until al dente (firm to the bite). Follow the time instructions on the package.
3. 3. Dice the shallots into fine cubes. Mince the garlic finely.
4. 4. Heat oil in a large pan. Sauté the shallots and garlic until fragrant.
5. 5. Take the can of tuna. Drain the water and add the tuna to the pan.
6. 6. Pour the white wine into the pan. Let the liquid evaporate almost completely.
7. 7. Pour the cream and the vegetable broth into the pan. Stir well.
8. 8. Let the sauce simmer over medium heat. Stir occasionally until the sauce thickens.
9. 9. Rinse the capers under cold water. Add them to the sauce.
10. 10. Stir the Creme Fraiche into the sauce. Season with salt and pepper to taste.
11. 11. Drain the spaghetti. But keep about half a cup of the cooking water.
12. 12. Divide the spaghetti among the plates.
13. 13. Pour the tuna sauce over the pasta.
14. 14. Grate some lemon zest over it freshly.
15. 15. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 723
• Protein: 28 g · Fett/Fat: 35 g · Carbs: 74 g