Description
An easy and delicious tuna pasta bake that uses mainly storecupboard and easy to source ingredients
Syn-free
Ingredients
Scale
- 240 g wholewheat pasta
- 200 g frozen sweetcorn
- 120 g Primula (original squeezy cheese)
- 3 spring onions (sliced)
- 1/2 tsp oregano
- 1/2 tsp mustard powder
- salt and pepper to taste
- 1 tin tuna in brine (drained)
- 120 g grated cheddar cheese
Instructions
- Preheat the oven to 200c
- Boil the pasta according to the packet instructions, when there are 2 minutes left, add the frozen sweetcorn to the pasta.
- Drain the pasta and then add the Primula, stir it through to coat the pasta
- Add some salt and pepper, the spring onions, the oregano and mustard powder and stir everything together
- Add in the (drained) tin of tuna and stir through
- Add in 3/4 of the grated cheddar and mix together
- Pop the pasta mix into an oven-proof dish, sprinkle with the remaining cheddar, and add to the top shelf of the oven for 15 minutes until the cheese is golden brown on top
- Serve with the vegetables of your choice- brocolli/green beans/peas/asparagus
- Prep Time: 5 minutes
- Cook Time: 30 minutes