Springtime Store-cupboard Spaghetti

All about that alliteration…



Okay so I actually did share this recipe for more than the alliteration in it’s title I promise! All of the ingredients used in this (minus the fresh parsley I imagine) can probably be found in the average kitchen: tuna, pasta, lemons, tomatoes and some form of bean. They come together to form this healthy-ish Mediterranean inspired pasta that can be whipped up in no more than 15 minutes. Basically it is the answer to any mid week cooking crisis when you have run out of food but cannot be bothered to run to the shop to pick anything up.

Go ahead and substitute out any ingredients that do not tickle your fancy or just ignore them all together. I always use recipes as inspiration or a template that you can bring your own ideas and requirements to so here are a few variations you may want to try:

  • I am aware that some people hate both tuna and parsley so perhaps replace the tuna for some leftover chicken and the parsley with basil or dill.
  • If you are vegetarian/ vegan this dish works perfectly well without tuna – maybe stir in some extra spinach or asparagus instead.
  • If you are gluten intolerant then obviously just replace the pasta with a GF type or maybe use courgette or butternut squash noodles.
  • I have suggested using butter beans in this recipe but any bean or pulse that you have lying around would do just as well.




Serves 2 

Prep time – 5 minutes

Cooking time – 10 minutes 


  • 160 g spaghetti
  • 120 g tuna, drained
  • 3 large plum tomatoes, finely chopped
  • 200 g butter beans, drained
  • juice and zest of half a lemon
  • 3 tbsp olive oil
  • 1 large bunch of parsley leaves, finely sliced
  • salt and pepper


  1. Cook the spaghetti according to the packet instructions. I like my pasta al dente to I cooked it for 10 minutes in salted boiling water.
  2. Heat the olive oil in a medium sized frying pan and add the tuna, beans and tomatoes, stir until combined.
  3. Drain the spaghetti and stir that into the frying pan until combined. Squeeze/ zest the lemon and stir in with the parsley. Season generously with salt and pepper. Add a dash more olive oil if you think it needs it.
  4. Serve up and enjoy!

Thank you so much for reading this post, I hope that you enjoyed it! Please let me know what you think in the comments as I love hearing from you and do not forget to follow me on instagram, facebook and on this blog to see more recipes and foodie musings from me. The link to do both can be found below if on a tablet/ phone or in the side bar if on a computer >>>. I have also recently joined pintrest so follow me on there for even more foodie inspiration – my username is Wish to Dish.


35 thoughts on “Springtime Store-cupboard Spaghetti

  1. Mindy says:

    Looks yummy but I have a question. I’m in the US. Our lima beans here are smaller and greener than what I see in your photos. Are fava beans similar to what you have used in this recipe?

    Liked by 1 person

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