Tuna Cream Cheese Avocado Pasta
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A quick creamy pasta with tuna, light cream, shredded cheese and silky avocado, packed with protein for bulking lunches.
A quick creamy pasta with tuna, light cream, shredded cheese, and silky avocado, packed with protein for bulking lunches. The avocado adds richness while the tuna brings the protein and the cheese ties it together. Comfort pasta that does heavy lifting.
🥄 Ingredients
- 🫗 10 oz (280g) penne or rigatoni pasta
- 🫗 2 cans (140g each) tuna in olive oil, drained
- 🫗 1 cup (250ml) light cooking cream
- 🫗 1 cup (100g) shredded cheese (cheddar and mozzarella blend)
- 🫗 1 ripe avocado, diced
- 🫗 2 garlic cloves, minced
- 🫗 2 tablespoons (30ml) olive oil
- 🫗 1 tablespoon lemon juice
- 🫗 1/4 teaspoon salt, plus black pepper
- 🫗 2 tablespoons chopped fresh parsley
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Bring a large pot of salted water to a boil and cook the pasta until al dente, about 10-11 minutes. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium heat and saute the garlic for 1 minute until fragrant.
Pour in the light cream and stir in the shredded cheese. Simmer gently for 2-3 minutes until the cheese melts into a smooth sauce.
Add the drained tuna and flake it into the sauce with a fork. Season with salt and pepper.
Toss the drained pasta into the skillet, adding splashes of pasta water until the sauce coats every piece.
Remove from heat, fold in the diced avocado and lemon juice, and finish with fresh parsley.
⚠️ Common Mistakes
- ✕
Overcooking the pasta, which turns it mushy and swallows the creamy sauce.
- ✕
Adding the avocado to the pan too early, which turns it into a greasy mush.
- ✕
Using cold cream straight into a screaming-hot pan, which can curdle it.
🔄 Variations
Swap tuna for shredded rotisserie chicken or canned salmon.
Use whole-wheat penne for more fiber and a nuttier flavor.
Add a handful of baby spinach at the end so it wilts into the sauce.
🧊 Storage
- 📦
Store leftovers in an airtight container in the fridge for up to 2 days; the avocado may darken slightly.
- 📦
Reheat gently in a skillet with a splash of milk, as the microwave will split the sauce.
💡 Chef Tips
Tip 1: Add the avocado off the heat so it stays creamy instead of melting into the hot sauce.
Tip 2: Keep the sauce at a gentle simmer; hard boiling will split the cream and cheese.
Tip 3: Buy tuna packed in olive oil for extra calories and a richer flavor in the sauce.
Tip 4: Reserve pasta water before draining, it is the secret to a silky, clings-on sauce.
❓ FAQ
Is this pasta high in protein? Yes, about 45g per serving thanks to the tuna, cheese and light cream.
Can I make it dairy-free? Use coconut cream or a dairy-free cream alternative and skip the cheese or use a plant-based one.
What pasta shape works best? Short shapes like penne, rigatoni or shells grip the creamy tuna sauce best.
How do I keep it creamy as leftovers? Reheat slowly with a splash of milk and stir constantly to bring the sauce back together.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →