An everyday dish for 2, ready in 15 minutes, around $1.75 a serving. People actually plan it with Popotam, and it's in season in October.
Bring a saucepan of water to a boil. Add 10 g of salt and drop in the 140 g of pasta. Let it cook for 10 to 12 min, following the package.
Drain the pasta in a colander and set it aside in a bowl. Save a little cooking water in case you need it.
Dice the small onion. In a hot skillet with the olive oil, cook it for 3 min over medium heat without letting it brown.
Add the 150 g of frozen peas to the skillet with the onion. Cook for 5 min over medium heat, stirring.
Open the can of tuna, drain it well and flake it with a fork in a bowl.
Add the drained pasta, the flaked tuna and the crème fraîche to the skillet. Mix well and let it warm for 2 min over low heat.
Taste and adjust with salt and pepper to your liking. If it looks too dry, add a little pasta water.
One serving has about 520 kcal. 47% comes from carbs, 23% from protein and 26% from fat.
| Energy | 520 kcal |
| Protein | 29.8 g |
| Carbs | 61.3 g |
| of which sugars | 7.2 g |
| Fat | 15.1 g |
| of which saturated fat | 4.9 g |
| Fiber | 7.9 g |
| Salt | 0.6 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 $1.75 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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