Spaghetti with Tuna Cream Sauce
6,8 / 10
- 200 grams Spaghetti
- 100 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 1 Tbsp olive oil
- 1 splash white wine
- 125 grams Tuna (canned)
- 1 Tbsp Caper
- 1 Tbsp Crème fraiche
- 1 shallot (diced)
- 1 garlic clove (chopped)
- freshly ground peppers
- lemon zest
How healthy are the main ingredients?TunaWhipped creamolive oilshallotgarlic clovesalt
Cook spaghetti to al dente according to package specifications.
Sauté shallots and garlic in hot oil. Drain tuna and add. Deglaze with white wine and let reduce. Pour in cream and vegetable stock and let boil down. Stir in rinsed capers and creme fraiche, then season with salt and pepper to taste.
Drain spaghetti and transfer to plates. Serve topped with sauce and a little lemon zest.