Cauliflower and Lemony Tuna Pasta

I love having a few recipes on hand that can be on the table in less than 30 minutes using ingredients I usually have in the pantry and fridge.  This easy dinner is inspired by a Donna Hay recipe - feel free to add a few more veggies  - spinach leaves, kale or broccoli would work well.  Play with the type of pasta you serve too! Spaghetti, Linguine and lots of different pasta shapes easily add variety and textural change - Enjoy!

Cauliflower Tuna Pasta by Feed your Inner Cook

Preparation     10 minutes
Cooking           20 minutes .  Pasta cooks within this time-frame approx 10 - 12 min.
Serves              4  (might even be leftovers!)

Ingredients

Pasta - approx 300 - 400 gram cooked.  Reserve a cup of the pasta cooking water.

splash Extra Virgin Olive Oil
2 onions - sliced
1/2 cauliflower - chopped into bite size florets.    add a bit more if you like
1/2 teaspoon dried tarragon
1/4 teaspoon celery seeds (optional)
1 clove garlic - crushed
1/4 cup Greek yoghurt
1/2 cup frozen peas - thawed a little
425 gram tinned good quality Tuna - well drained

1 lemon - zest,  and later juice of 1/2 the lemon
1 tablespoon baby capers
6 sprigs fresh tarragon - leaves only
2 sprigs flat leaf parsley - chopped finely
Pepper and Salt - to your taste

a little freshly grated parmesan
optional - a little lemon balm to garnish

Method

Boil water in a kettle and pour into a large saucepan. Return to boil.
Add the pasta and cook for packet recommended time.  

Heat the oil in a wide frypan that has a lid.
Add the cauliflower florets and the onion.  Stir well over a medium heat. Cover and stir from time to time until starts to soften.
Add the dried tarragon, celery seeds, garlic and stir again.  Only cover with the lid again if cauliflower taking a long time to soften.
Reduce heat to low-medium. Add the greek yoghurt and stir through the cauliflower.

About now, drain the pasta and reserve some of the cooking water.

Add the baby capers, peas, drained tuna and lemon zest. Do not over stir or the tuna will become mushy.
Add in and stir in the drained pasta. 
Sprinkle over the tarragon, parsley and lemon juice and lightly mix through.
Taste and add salt and pepper if needed.  I like to add some pepper.

To loosen the sauce if necessary, add a little of the reserved pasta cooking water and gently stir through.

To serve - sprinkle with a little grated parmesan and a few lemon balm fronds.

                                                  Enjoy!   Colleen