Tagliatelle with tuna and zucchini in cream cheese sauce

Ingredients for 2 servings:

• 200 g tagliatelle pasta
• 125 g tuna in its own juice
• 2 shallots
• 1 clove(s) garlic
• 200 g zucchini
• 100 g date tomatoes
• 2 tbsp tomato paste
• 1 tsp honey
• 200 ml vegetable stock
• 100 g cream cheese
• 3 g chili flakes
• 1 tsp paprika powder
• 1 ball of mozzarella
• 1 tsp, heaped basil, dried or frozen
• 2 tbsp olive oil for frying
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Wash and dice the zucchini. Peel and finely dice the shallots. Peel and press or finely chop the garlic. Wash and quarter the cherry tomatoes. Drain the mozzarella and cut into small cubes. Cook the pasta according to the package instructions and drain. Meanwhile, heat the olive oil in a pan or saucepan and sauté the shallots with the garlic until translucent. Add the zucchini, tomato paste, and paprika and fry briefly. Add the tuna and spread it out, then add the honey. Deglaze with the vegetable stock and chili flakes. Stir in the cream cheese and simmer with the lid on over medium heat for about 5-7 minutes. Now add the tomatoes and diced mozzarella and let it melt for about 5 minutes while stirring. Finally, add the basil and season with salt and pepper. Carefully add the pasta to the mixture, stir to combine, and serve. Tip: If you want to give the dish a little extra flair, you can add some fennel powder and a pinch of anise powder at the end.