Tuna Pasta Bake
Hard to beat something that tastes good, and takes 20 minutes all in to make. This tuna bake is great, loads leftover as well so it can take the load off for lunches two days in a row. Magical 🧙♂️
Ingredients
650g penne pasta
1 cup frozen peas
1 cup frozen sweet corn
1 white onion
1 tsp garlic
1/2 lemon, juiced
2 tins of tuna, drained
150g low-fat cream cheese
400g veg stock
40g low-fat cheddar cheese
Method
Set your oven to 180 degrees.
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Stick your pasta to boil with a some salt.
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Finely dice your onion, and add to a pan with a few spritzes of low-cal oil. See notes below.
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Once it begins to soften, add your garlic and fry for a few more minutes. Once soften, add in your peas, sweet corn, lemon juice, and stock. Bring to a simmer and add your cream cheese.
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When your pasta is done, return to the pot, pour in your creamy veg mix, drain and flake in your tuna. Mix it all together.
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Decant everything into a casserole dish, and grate your cheese over the top. Let it sit in the oven until it has melted the cheese. Maybe 10/15 minutes.
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Few notes on this one for you:
01. Add spinach, Kale, or any other form of pea you want.
02. I don’t like fry light. I think it tastes gross and destroys your pan. I got an oil sprayer from Amazon and add @broightergoldrapeseedoil into it. It lowers your oil intake as you don’t use nearly as much as you’d think, and also makes your oil go further because you don’t go through it quickly. If you’ve never read the health benefits of rapeseed oil vs other oils, you should really check it out.
If you’ve made this dish, then be sure to click the link and add me on instagram, so you can tag me in your creation!