An everyday dish for 2, ready in 20 minutes, around $1.46 a serving. People actually plan it with Popotam, and it's in season in October.
Fill the saucepan halfway with water and bring it to a boil over high heat. Add a pinch of salt.
Drop the 160 g of pasta into the boiling water and let it cook for 10 min over medium heat. Stir now and then with the wooden spoon.
In the skillet, warm the 150 g of frozen peas over medium heat for 5 min, without any fat. Stir often.
Tip the pasta into the colander and let it drain. Save a little cooking water in a bowl.
In the skillet with the peas, add the 160 g of drained tuna and half of the crème fraîche (5 cl). Mix well with the wooden spoon.
Add the drained pasta to the skillet and toss everything together. Add a little cooking water if it looks too dry.
Off the heat, add the rest of the crème fraîche (5 cl) and stir. Season with a pinch of salt and pepper.
One serving has about 588 kcal. 45% comes from carbs, 25% from protein and 26% from fat.
| Energy | 588 kcal |
| Protein | 36.7 g |
| Carbs | 66.8 g |
| of which sugars | 6.1 g |
| Fat | 17.2 g |
| of which saturated fat | 9.2 g |
| Fiber | 7.7 g |
| Salt | 1 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $1.46 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
1 day in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
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