One-Pot Tuna, Leek & Lemon Pasta

📝 Ingredients

• 320 g dried short pasta (penne or fusilli)
• 2 leeks (about 350 g once trimmed)
• 2 garlic cloves
• 1 tbsp olive oil
• 1 vegetable stock cube + 900 ml hot water
• 3 tins tuna in spring water (about 310 g drained)
• 100 g plain cream cheese
• 1 lemon (zest and juice)
• Salt, black pepper

🍴 Utensils

• Large sauté pan
• Chopping board
• Knife
• Fine grater
• Citrus juicer
• Wooden spoon

📖 Steps

1. Trim the roots and dark green tops off the leeks, split them in half lengthways and rinse under running water, fanning the leaves apart: grit hides between the layers. Slice them into 5 mm half-moons. Peel and chop the garlic.
2. Dissolve the stock cube in 900 ml hot water. Drain the tuna by pressing the lid down on the tin, then roughly flake it with a fork. Finely grate the lemon zest, then squeeze the lemon.
3. Heat the oil in the sauté pan over a medium heat. Add the leeks and a pinch of salt and sweat for 6 to 7 min, stirring often, until soft and translucent but not coloured. Add the garlic and cook for 1 min.
4. Add the dried pasta and pour in the hot stock: the liquid should just cover the pasta. Bring to the boil over a high heat, then reduce to medium to keep a steady simmer.
5. Cook uncovered for about 11 to 12 min (the packet time + 1 min), stirring every 2 min so the pasta doesn't stick. It's ready when al dente with a little creamy liquid left in the bottom. If it starts catching before then, add a little hot water.
6. Off the heat, add the cream cheese, zest and half the lemon juice, then stir for 30 s: the starch from the pasta and the cheese form a coating sauce. Add the tuna last and fold in gently to keep some chunks.
7. Taste, season generously with pepper and add the rest of the lemon juice to taste. Only add salt if needed, as the stock and tuna are already salty. Serve straight away: the sauce thickens as it cools, and a spoonful of hot water will loosen it.