Pasta with vegetables, tuna and truffle sauce

Cook the pasta as indicated by the manufacturer. In the meantime, place a frying pan with EVOO over medium heat. Chop the green bell pepper into small squares, not too small. Add to the pan.

Chop the spring onion and add to the pan. Peel the zucchini (if you prefer) and add in cubes to the rest of the vegetables. Add a pinch of salt.

While they are softening, peel the tomato and add. I did it in cubes but you can grate it. When you see that the zucchini begins to be transparent and the spring onion too, add the two tablespoons of cream cheese. Mix well. If you see that it is too thick you can add a little water.

Separate half of the vegetables. Blend them in a blender to make a sauce and add them again to the rest of the vegetables left in the pan. Then add the two cans of tuna, drained. Integrate well. Add the truffle sauce and mix again.

Drain the pasta and add it to the pan, mixing everything together. Add salt if necessary. And enjoy!