This post is sponsored by DeLallo.
My mother only truly loves one type of food—old-fashioned American comfort food. I’m talking stuff like meatloaf with mashed potatoes, mac and cheese (heavy on the cheese), and rich chicken pot pies with flaky crust. Now that Daniel and I are here in Massachusetts, staying with my parents for a bit while we house hunt, I’m making somewhat lightened up comfort food all the time.
This creamy orecchiette with goat cheese and tuna is just what we needed. It’s a spin on tuna noodle casserole, one of the most comforting dishes around, only it’s got a refreshing zing to it, and it ditches the fried onion topping altogether. It’s also healthier—and easier, too.
To make it, all you have to do is boil the pasta and then stir in a log of herbed goat cheese, the juice and zest of a lemon, canned tuna fish, some frozen peas, and fresh parsley, and you have dinner! It’s creamy, flavorful, and delicious.
DeLallo organic whole wheat orecchiette is the perfect pasta for this dish—and if you ask me, it almost goes without saying that it’s the best whole wheat pasta around. It has this delicious fresh bread flavor, loads of fiber per serving, and cooks to a perfect al-dente. I love how much more filling whole wheat pasta is compared to white pasta.
The creamy herbed goat cheese and lemon zest give the orecchiette a bright, refreshing flavor, while the peas pack some sweetness and tuna provides some lean protein. This complete meal can be on your table in under 30 minutes!
Here’s how it’s made:
Creamy Orecchiette with Goat Cheese and Tuna
Ingredients
- 8 ounces DeLallo Whole Wheat Orecchiette
- 4 ounces creamy herbed goat cheese
- Juice of 1 lemon
- 2 teaspoons lemon zest
- 2 5-ounce cans solid white tuna
- 2 cups frozen sweet peas thawed
- 2 tablespoons finely chopped fresh parsley
- ¼ cup grated Parmesan cheese for serving
Instructions
- In a large pot of boiling salted water, cook the orecchiette until al dente, according to package instructions. Reserve 1 cup of the pasta water. Drain.
- Return the pasta to the pot. Break the goat cheese into pieces and add it to the pasta, along with the reserved cooking water. Stir well to melt the goat cheese. Add the lemon juice, zest, tuna, peas, parsley, and Parmesan, and stir to combine. Season with salt and pepper to taste. Serve immediately.
That is the fanciest tuna casserole I’ve ever seen! Looks delicious!
Can you provide the nutritional information please?
Did you mother like it?
Love the little video! Goat cheese on pasta is so dreamy, I’m putting this on our dinner menu next week :)
I’ll cook this recipe often. It comes out quite cheap and it’s an absolute delight. I was surprised to find out I enjoy how some FRESH lemon taste! I’ll still tone it down a tiny bit next time, though. :)
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