Semi-dried tomatoes give ordinary meals extra tang. So raid the supermarket deli, then turn this tuna pasta into something special.
Ingredients
- 375g fettuccine
- 1 tablespoon olive oil
- 1 medium red onion, halved, sliced
- 200g button mushrooms, sliced
- 3/4 cup (180g) semi-dried tomatoes, roughly chopped
- 250ml 30% less fat cream for cooking
- 425g can tuna in olive oil, drained, flaked
- 50g baby spinach
Method
- Step 1Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain, reserving 1/2 cup cooking liquid.
- Step 2Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add onion. Cook for 2 to 3 minutes until softened. Add mushroom. Cook for 3 to 4 minutes or until tender. Add tomatoes and cream. Cook, stirring, for 2 to 3 minutes or until heated through. Add tuna and spinach. Cook for 1 to 2 minutes, until heated through.
- Step 3Add pasta and reserved liquid to semi-dried tomato mixture. Toss to combine. Season with salt and pepper. Serve.
- High fibre
Nutrition
3301 kj
Energy
30g
Fat Total
10g
Saturated Fat
11g
Fibre
38g
Protein
62mg
Cholesterol
394.08mg
Sodium
19g
Carbs (sugar)
85g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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