Creamy tuna one-pot pasta recipe
 Super speedy, packed full of flavour and with minimal washing up, this one-pot pasta ticks all the midweek meal boxes. Use good quality tuna for best results. 1 tbsp vegetable oil, for frying 1 onion, chopped2 garlic cloves, crushed ½ tbsp dried oregano 300g/10½oz dried pasta (we used riccioli)800ml/1⅓ pints hot vegetable stock 250g/9oz mascarpone 15g/½oz fresh parsley, finely chopped 15g/½oz capers, roughly chopped ½ lemon, zest and juice 160g tinned tuna, drained (drained weight approx. 112g)sea salt and freshly cracked black pepper 1 tbsp vegetable oil, for frying 1 onion, chopped 2 garlic cloves, crushed ½ tbsp dried oregano 300g/10½oz dried pasta (we used riccioli) 800ml/1⅓ pints hot vegetable stock 250g/9oz mascarpone 15g/½oz fresh parsley, finely chopped 15g/½oz capers, roughly chopped ½ lemon, zest and juice 160g tinned tuna, drained (drained weight approx. 112g) sea salt and freshly cracked black pepper Method Heat the oil in a large, deep saucepan over a medium-high heat. Add the onion and fry for 3–4 minutes until the onion starts to soften. Add the garlic and gently fry for a further minute before sprinkling in the oregano. Add the dried pasta to the pan and stir through the onion and garlic mixture. Pour in the vegetable stock and bring everything to a simmer. Cook the pasta according to the packet instructions, approximately 8 minutes. To ensure all the pasta is cooked, stir the pasta halfway through and add a lid to the pan for the remaining cook time. Once the pasta is cooked, turn down the heat to low and stir through the mascarpone and half the parsley. Add the capers to the pan along with the lemon zest and juice. Finally, gently stir through the tuna, trying to keep nice chunks of fish. Season with salt and pepper as required. To serve, portion into four bowls and sprinkle with the remaining parsley. Heat the oil in a large, deep saucepan over a medium-high heat. Add the onion and fry for 3–4 minutes until the onion starts to soften. Add the garlic and gently fry for a further minute before sprinkling in the oregano. Heat the oil in a large, deep saucepan over a medium-high heat. Add the onion and fry for 3–4 minutes until the onion starts to soften. Add the garlic and gently fry for a further minute before sprinkling in the oregano. Add the dried pasta to the pan and stir through the onion and garlic mixture. Pour in the vegetable stock and bring everything to a simmer. Cook the pasta according to the packet instructions, approximately 8 minutes. To ensure all the pasta is cooked, stir the pasta halfway through and add a lid to the pan for the remaining cook time. Add the dried pasta to the pan and stir through the onion and garlic mixture. Pour in the vegetable stock and bring everything to a simmer. Cook the pasta according to the packet instructions, approximately 8 minutes. To ensure all the pasta is cooked, stir the pasta halfway through and add a lid to the pan for the remaining cook time. Once the pasta is cooked, turn down the heat to low and stir through the mascarpone and half the parsley. Add the capers to the pan along with the lemon zest and juice. Once the pasta is cooked, turn down the heat to low and stir through the mascarpone and half the parsley. Add the capers to the pan along with the lemon zest and juice. Finally, gently stir through the tuna, trying to keep nice chunks of fish. Season with salt and pepper as required. To serve, portion into four bowls and sprinkle with the remaining parsley. Finally, gently stir through the tuna, trying to keep nice chunks of fish. Season with salt and pepper as required. To serve, portion into four bowls and sprinkle with the remaining parsley.