This easy gluten free tuna pesto pasta is a fast pantry staple recipe that is family friendly, balanced and super simple to make!
Here we are two months in and I can’t believe I’m still writing pantry staple recipes. But the truth is, I kinda have become really used to eating and cooking this way. Leaning HEAVILY on my pantry staples has just become a way of life, and it’s a great way to save money and time in the kitchen, too! Honestly, one of the best things I’ve learned in this whole Covid process is how to cook amazing healthy meals out of my pantry. So this easy gluten free tuna pesto pasta recipe was born solely out of what I had on hand but it quickly became a family favourite in my home.
Key Ingredients in this Gluten Free Tuna Pesto Pasta
This recipe is so simple and like I said, is basically made out of your pantry. Here’s what you will need:
Chickpea pasta – I love chickpea pasta because it’s rich in fibre and protein. But if you’re not gluten free, or you just don’t have chickpea pasta, just use regular whole grain pasta. I used a spaghetti but you can totally use penne, rigatoni, linguine or anything else you’ve got on hand.
Prepared or homemade pesto sauce – In the summer, I always have tons of homemade pesto in the fridge, but right now, I’m relying on store-bought.
Light chunk tuna- I like the tuna in water, but oil is delicious too. I also prefer light canned tuna which is lower in mercury for my kiddo, but if you like albacore, that’s great too.
White beans – I love pumping up the protein and fibre with some canned beans!
Veggies – I like adding tomatoes and olives but if you have fresh spinach, this would also be great!
What should I serve with this pesto pasta?
I love a nice crusty bread and salad with any pasta main. Here are some easy recipes you’ll love:
Roasted Carrot and Kasha Salad
Flax Focaccia (Gluten Free)
FAQ about this Recipe
Here are some commonly asked questions about this recipe.
How long will this last in the fridge?
This pesto pasta will last about 3-4 days in the fridge, so it does make an easy and well balanced meal-prep option for lunches or dinner.
Do you have any pesto recipes you love?
I have this awesome vegan pesto and this one with pistachios on my blog, but for traditional pesto I really like this recipe.
how much CANNED tuna is safe for toddlers?
According to Health Canada, the recommendations for Canned Albacore (White) Tuna Advice is:
- Pregnant Women – 300 grams a week
- Children 5-11 years old – 150 grams a week
- Children 1-4 years old – 75 grams a week
This does not apply to canned LIGHT tuna which is lower in mercury so there is not a big concern. This is why I always choose canned LIGHT tuna.
is this pasta kid-friendly?
Definitely. My son loves canned tuna ANYTHING, and throw in some olives and cheese (his favourites) and he is totally GAME.
what kind of pasta do you recommend?
Gluten free, or not, I am a huge fan of chickpea pasta because it’s higher in protein and fibre. But if you don’t have access to this, whole wheat pasta is my second choice!
do you have any other pesto recipes to use up the rest of the jarred pesto?
Yes! We love pesto around here! Here are some favourite pesto recipes!
VEGAN AVOCADO ZUCCHINI NOODLES WITH PESTO
PISTACHIO PARSLEY VEGAN PESTO PASTA SALAD
VEGAN PESTO GLUTEN FREE PASTA SALAD
VEGAN OLIVE PESTO FLATBREAD WITH OLIVES, GRAPES AND FIGS
Now tell me – what are you making for dinner out of your pantry? Have you tried this easy gluten free tuna pesto pasta?
EASY Gluten Free Tuna Pesto Pasta
- 1 lb chickpea pasta I used spaghetti
- 1/2 cup prepared or homemade pesto sauce
- 1 can light chunk tuna packed in water drained
- 1 19 ox can white beans drained and rinsed
- Zest of 1/2 lemon
- 1 cup cherry tomatoes halved
- 1/4 cup pitted kalamata olives halved
- Parmesan for topping
- Cook the pasta according to package directions. Add pack to the pot and stir in the pesto, tuna (flaked into chunks), white beans, cherry tomatoes, and olives, and toss until well combined.
- Season with salt and pepper, if needed, then serve with parmesan cheese.
Updated on October 4th, 2021
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Wow! Just put this on the dinner calendar for next week. We have one IBS family member so I’ll use the pesto recipe from FunWithoutFODMAPs. Looks delicious and filling 🙂
Abbey Sharp says
Thats great 🙂 I hope you enjoy