Biting into this creamy and rich rotini with broccoli and tuna will instantly make you feel warm and cozy. The melted cheeses blend together in a flavor profile that is subtle yet oh-so-right. Warm broccoli, protein-packed tuna, this is a perfect weeknight supper that comes together in less than twenty minutes!

Creamy tuna and broccoli rotini served on a stoneware plate with lemon pepper and fresh parmesan garnish.

Table of Contents

It's December as I'm writing this recipe, and the wind is HOWLING! Our winter has been unseasonably dry and the wind has stirred up debris from the dry fields and pastures. My whole family is congested from breathing the cold, dust-filled air.

We probably should've decorated a tumbleweed instead of a Christmas tree this year!

After eating (and eating, and eating and eating) nonstop this past week, I'm ready to reset our diets and start filling us full of healthy comfort foods. While I want to be making hearty and fresh meals, I still want them to be fast and minimally messy.

Today I am cooking with einkorn pasta to help boost the digestibility and nutritional value of this meal. Feel free to substitute any pasta you like! Gluten-free, whole-grain, plain white... it will all work!

a farmhouse table with a bowl of creamy einkorn pasta

Ingredients

2 CUPS ROTINI PASTA (I'm using Jovial Einkorn)
2 CUPS WHOLE MILK
1 CUP BROCCOLI, CHOPPED
4 OUNCES CANNED TUNA, RINSED & DRAINED
¾ CUP WHITE CHEDDAR CHEESE, GRATED
2 TABLESPOONS BUTTER
1½ TABLESPOONS ALL-PURPOSE FLOUR
2 TEASPOONS OLIVE OIL
2 TEASPOONS LEMON PEPPER SEASONING

creamy einkorn pasta with broccoli and tuna

How to Make Rotini With Broccoli & Tuna

Boil the pasta until al dente, according to instructions on the package. Drain, reserving one cup of pasta water for later.
In a cast iron skillet heat the olive oil in medium high heat. Add the broccoli and cook for two minutes. Remove the broccoli from the skillet and set aside.
To the same cast iron skillet, reduce heat to medium and add the butter. Once the butter melts, add in the flour.
Whisk the flour continuously, using a whisk for around one minute or until the flour becomes golden. Whisking continuously is extremely important to getting a smooth and creamy sauce.
Slowly stream in the in the milk while whisking to combine. Let the sauce simmer for two minutes. The sauce will thicken and coat the back of the spoon.
Add then lemon pepper and mix.
Let the sauce simmer on low heat another minute or so and then add the cheese and mix until it melts.
Stir in the boiled pasta, tuna and broccoli. If the sauce is too thick add in some of the reserved pasta water to adjust. Taste test and adjust the seasonings at this point.
Serve hot with some fresh salad and enjoy.

If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead

Recipe

Creamy Rotini With Broccoli & Tuna

The melted cheeses blend together in a flavor profile that is subtle yet oh-so-right. Warm broccoli, protein-packed tuna, this is a perfect weeknight supper that comes together in less than twenty minutes!

Author: Meg Austin

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine American, Italian

Servings servings

Calories 248 kcal

Equipment

cast iron skillet
medium saucepan
whisk

Ingredients

2 cups einkorn rotini pasta
2 cups whole milk
1 cup broccoli florets chopped
4 ounces canned tuna rinsed and drained
¾ cup white cheddar cheese grated
2 tablespoons butter
1½ tablespoon all-purpose einkorn flour
1 tablespoon parmesan finely grated
2 teaspoons lemon pepper seasoning

Instructions

Boil the pasta until al dente, according to instructions on the package. Drain, reserving one cup of pasta water for later.
In a cast iron skillet heat the olive oil in medium high heat. Add the broccoli and cook for two minutes, until they are slightly browned yet firm. Remove the broccoli from the skillet and set aside.
To the same cast iron skillet, reduce heat to medium and add the butter. Once the butter melts, add in the flour.
Whisk the flour continuously, using a whisk for around one minute or until the flour becomes golden. Whisking continuously is extremely important to getting a smooth and creamy sauce.
Slowly stream in the in the milk while whisking to combine. Let the sauce simmer for two minutes. The sauce will thicken and coat the back of the spoon.
Add then lemon pepper and mix.
Let the sauce simmer on low heat another minute or so and then add the cheese and mix until it melts.
Stir in the boiled pasta, tuna and broccoli. Toss until the pasta and veggies are coated with the sauce. If the sauce is too thick add in some of the reserved pasta water to adjust. Taste test and adjust the seasonings at this point.
Serve hot with some fresh salad and enjoy! Store leftovers for up to three days in the refrigerator.

Nutrition

Calories: 248kcalCarbohydrates: 22gProtein: 13gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 41mgSodium: 214mgPotassium: 271mgFiber: 1gSugar: 5gVitamin A: 505IUVitamin C: 14mgCalcium: 229mgIron: 1mg

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