Interesting, fresh and simple. These are the three words that best describe this dinner recipe for Tuna and Bean Sprouts Pasta.
- 2 eggs
- 250 g pasta (fusilli, penne or any other type)
- 250 g bean sprouts
- 185 g canned tuna
- 100 g cherry tomatoes
- 1 handful olives
- 125 g cream cheese
- Black pepper
Boil the eggs, peel them and let them cool. When cool chop them into semi-thin slices.
Take a pot and fill with water. Place over a heat and bring to the boil. Add some salt, pasta and cook until al dente (follow the instructions on the package). Add chopped bean sprouts to the pot when there are 3 minutes left to cook. When pasta is cooked, remove the water but set aside 0.5 cup of it, we will need it in further steps.
Add cream cheese, drained and chopped tuna, chopped olives to the pot. Stir everything. Season with salt and black pepper and, if needed, pour some water we set aside few minutes before.
Transfer the pasta into the plates. Place chopped cherry tomatoes and egg slices on top.