Canned tuna pasta(Sri Lankan style)WITH CANNED TUNA
Tuna pasta dish(Sri Lankan style, dairy-free).A one-pot, creamy pasta with tuna dish made without cream or cheese. An easy pasta stovetop dinner can be as easy as making this simple non-dairy dish with loads of curry flavor and just enough heat.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Ingredients mentioned below use standard measuring cups and spoons.
- A pack of fettuccine pasta(see notes above on other types of pasta to use)
- 3-5 tablespoons of oil
- 2 medium-sized onions sliced fine
- 4 cloves of garlic minced
- 1 large carrot grated
- 100g of green beans sliced thin
- 1 large tomato sliced fine
- 2 green chillies finely sliced
- 1/2 teaspoon of turmeric powder
- 1 tablespoon of curry powder
- 1/2 teaspoon of garam masala
- 1/2 teaspoon of pepper powder
- 1 tablespoon of tomato paste
- 2 tablespoons of tomato ketchup
- 1/2 cup of thick coconut milk
- 2 cans of tuna
Instructions
- 1
Cook the fettuccine pasta according to the package instructions, drain and set aside.
- 2
How to make the dairy-free, coconut milk pasta sauce.
- 3
Place a large pan or wok over medium heat and pour in the oil(3- 5 tablespoons).
- 4
Add onion slices(2 medium) and garlic(4)to the oil, and cook 3-5 minutes until both ingredients turn slightly brown.
- 5
Add beans(100g), grated carrots(1 large shredded), tomato slices(1), green chillies(2), turmeric powder(1/2 tablespoons), garam masala(1/2 a teaspoon), curry powder(1 tablespoon), pepper(1/2 a teaspoon).
- 6
Add the ingredients in the given order. Combine and cook all ingredients for 3 minutes over medium heat.
- 7
Keep mixing them as you add to avoid burning.
- 8
Once the above-mentioned spices until you will have a semi-cooked spice paste. add tomato paste(1 tablespoon), tomato ketchup(2 tablespoons), and salt to season.
- 9
Reduce heat to low and continue cooking for a further 5 minutes.
- 10
Add tuna flecks(drain first)into the pan(2 cans), and continue cooking over low heat for another 3 minutes.
- 11
Pour in the coconut milk(1/2 a cup), and cover with a lid.
- 12
Cook until you have a creamy, thick pasta sauce flavoured with all the ingredients you’ve added so far. This would take a little over 10 minutes.
- 13
The final result should be a thick coconut cream sauce that can easily coat the pasta.Make sure you have the seasoning balanced at this stage, and adjust the taste by adding a little more salt, pepper, ketchup sauce, and curry powder to suit your taste.
- 14
Once the sauce is reduced and thick, add in the fettuccine pasta and combine well.
- 15
Serve warm.