Tuna Spinach Pasta

Whilst the pasta is cooking melt the butter in a saucepan add in the onion and cook. I eventually settled on a robust green sauce.


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But the spinach was too good to see whizzed into a puree and the tuna too tricky to mix into balls.

Tuna spinach pasta. Use capers orzo chilli and cherry tomatoes to make tuna pasta more exciting and you may already have tuna and capers in the storecupboard. When pasta is done drain and set aside. DIRECTIONS Cook pasta in large pot according to package directions.

Ingredients 350g penne pasta 20g butter softened 20g plain flour 250ml semi-skimmed milk 100g mature Cheddar roughly grated 1 large courgette roughly grated 2 handfuls spinach leaves washed and large leaves torn 200g can tuna steak in spring water drained. Mince garlic set aside. The Best Tuna Spinach Pasta Recipes on Yummly Tuna Noodle - Grown Up Fab Tuna Noodle Casserole Pasta With Tuna And Vegetables.

AuthorAnge CategoryDinner Lunch Difficulty Beginner. Season with salt pepper as needed. Once the oil is hot add the garlic and cook it for 30 seconds.

Stir in the tuna lemon juice and parsley. Once the pasta is done add some of the pasta water a couple tablespoons to the sauce and then drain the pasta and toss with the sauce. Ingredients 400g Rigatoni or Fusilli Pasta 3 tbsp butter 1 onion diced 13 cup plain flour 2 12 cups milk 2 12 cups cheddar cheese grated pinch of salt pinch of pepper 425g Sandhurst Tuna in Brine drained and flaked 1 large handful of Houstons Baby Spinach 1.

Somehow I needed to put the spinach and tuna into the pasta without creating an emergency SOS meal. Meanwhile drain tuna set aside. Boil a large pan of water add the pasta and cook for 10 minutes.

I thought I might try spinach or tuna balls to go with the pasta. Prep Time5 mins Cook Time10 mins Total Time15 mins. Tuna spinach pasta.

What you need 300 g penne or other pasta 1 tbsp coconut oil 2 cloves garlic minced 1 onion chopped 1 red bell pepper. Let it heat through. Heat oven to 180C350f.

Instead you just want to drain a 6 oz can or jar and put it in a heatproof bowl with a clove of chopped garlic the zest of one lemon 2 Tbsp lemon juice ¼ cup olive oil ½.


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