One-Pot Tuna Noodle Casserole

1 box of Fusilli Pasta

6 ounces Crème Fraîche

1 large egg

2 teaspoons cornstarch 

Kosher salt & black pepper

2 tablespoons lemon juice 

1 12 ounce can of tuna, drained and broken into chunks

1 cup peas

1/4 cup parsley 

Extra-virgin olive oil

Crushed potato chips for topping, optional 

DIRECTIONS

1. In a mixing bowl, combine crème fraîche, egg, cornstarch, and 1 tablespoon of lemon juice and whisk until homogenous

2. Next, in a large saucepan or skillet cook your noodles. Drain and save 1 cup of pasta water and return to high heat and simmer until water is almost reduced

3. Then add your crème fraîche mixture to the skillet and cook, stirring until sauce thickens and coats all the noodles. Season and add the peas, remaining lemon juice, and parsley and gently fold all. Sprinkle crushed potato chips if desired and serve with a drizzle of olive oil

This recipe was adapted by Serious Eats. To see their recipe click here 

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