Pasta with tuna and grilled vegetables
Puréeing a portion of the roasted vegetables creates a delicious, creamy sauce without cream. The remaining vegetables provide a nice bite, while the tuna completes this pasta dish. A simple, healthy meal bursting with flavor.
This recipe is part of the challenge I received from the greengrocer: create a menu containing all the vegetables from this (huge!) box. You can fit so many into this pasta… and the best part? Children and picky eaters won't even realize they are eating so many vegetables. A win-win situation!
Ingredients (4 p.)
- 350 g pasta (I use fusilli)
- 1 eggplant
- 1 zucchini
- 2 large tomatoes
- 15 cherry tomatoes
- 2 shallots
- 1 bulb of garlic
- 1 red peppers
- 2 red pointed peppers
- 3 tbsp olive oil
- 2 tsp salt
- 1 the Traditional Jerk Mix
- 300 g grilled tuna, in chunks
(or 2 cans of tuna in water, drained)
Preparation
Preheat the oven to 175 °C and, in the meantime, cook the fusilli in plenty of salted water. Follow the instructions on the packaging.
Cut the eggplant, zucchini, and red bell pepper into large chunks. Cut the tomatoes into quarters. Peel the shallots and cut them into large chunks as well. Leave the cherry tomatoes and pointed peppers whole. Wrap the garlic bulb in aluminum foil.
Spread all the vegetables over a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt, and roast the vegetables in the oven for 30 to 35 minutes.
Remove the vegetables from the oven. Put the tomatoes, cherry tomatoes, shallots, the squeezed garlic, and the pointed peppers into a blender or food processor and blend into a smooth sauce.
Mix the sauce with the cooked pasta and stir in the Traditional Jerk Mix. Then add the roasted eggplant, zucchini, and bell pepper and gently toss everything together.
Divide the pasta among the plates and finish with the grilled tuna. Are you using canned tuna? If so, drain it well before tossing it into the pasta.
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Tips / comments:
Garnish with fresh basil or parsley for extra freshness.
Also delicious with some grated Parmesan cheese or crumbled feta.
Store leftovers covered in the refrigerator for a maximum of 2 days.
based on 2026 Review (s)
