Whole wheat spaghetti with tuna, basil, and butter sauce (adapted from yummy magazine)

Main Dish
7 servings
8 min
20 min


Number of serving: 7
500 grams whole wheat spaghetti noodles

6 tablespoons Queensland butter

16 dried basil leaves

4 cans Century Tuna in vegetable oil

4 tablespoons (squares) Knorr chicken cubes

6 tablespoons Queso (Parmesan cheese would have been better, but I had a tight budget)

salt and pepper to taste (optional; I didn't have to use this because the tuna, basil, and butter were flavorful enough)


  • Cook noodles according to package directions.
  • Melt butter over low-medium heat. Once the butter is melted, add the basil, cooking until the basil turns dark green. After a minute or two, set aside the basil leaves. Toss in tuna.
  • Add the chicken broth to the tuna and butter sauce followed by the pasta and cheese. Toss to coat. Add some pasta water if the sauce is too dry.
  • Turn off heat. Top pasta with basil leaves (and more cheese) before serving. :)


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