Dinner: Creamy Tuna & Veg Pasta

This is a really easy, quick and healthy tea perfect for getting in after a busy day at uni or sesh at the gym. It’s replenishing, full of goodness and is ready in 20 mins – and it’s cheap too and if you’ve got some left over you can eat it cold the next day for lunch – result! (*Plus you’re using some the ingredients you got for the Lunch recipe too so even more of a bargain!) Watch the video and see Pamela cook it up!

Serves: 2 | Ready in 20 mins

• 100g pasta (wheat-free if you want!)
• 2 x cans tuna in spring water, drained
• 1 onion, sliced
• 1 courgette, quartered and sliced*
• Pack of mushrooms
• 100g frozen peas
• ½ small tub crème fraiche (half-fat)*
• 1 lemon, zested and juice
• Fresh parsley, chopped*
• Salt, pepper & dried herbs
• Vegetable oil

Get cooking!
1. First cook your pasta: bring a pan of water to the boil and cook for 10-12 mins (or whatever it says on the packet).
2. Meanwhile in another large pan, heat a little oil and add your onions, courgettes and mushrooms – fry for a few mins, then add your frozen peas. Keep stirring well and cook for a further 5-8 mins.
3. Drain your pasta, add to the big pan then tip in your tuna, crème fraiche, lemon zest and some juice, parsley, herbs and salt and pepper. Stir through until everything’s heated through and it’s nice and saucy :) Ready!

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