| 300g | dried pasta (shells or spirals) |
| 2 (185g) cans | Sealord Tuna Chunky Style in Oil |
| 1 | large onion, diced |
| 3 | cloves garlic, crushed |
| 1 (400g) can | crushed and sieved tomatoes |
| 1 tsp | chicken or vegetable stock powder |
| 100g | lite cream cheese |
| 50g | finely grated parmesan |
| fresh basil and/or parsley, to serve (optional) | |
Bring a large saucepan of lightly salted water to the boil. Cook pasta for 10 minutes (or as per packet instructions), until al dente.
Meanwhile, heat a large frying pan on medium-high. Drain oil from one of the cans of Sealord tuna chunky style in oil into the pan (discard oil from the other can). Sauté onion and garlic until soft (about 3 minutes). Stir in tuna, then add tomatoes and stock powder. Bring to a simmer. Stir in cream cheese and half of the parmesan.
Drain pasta, reserving 1/2 cup of the pasta water. Add to sauce with drained pasta and toss to combine. Season with salt and pepper to taste.
per serving | per 100g | |
|---|---|---|
Energy | 1450kJ | 482kJ |
Protein | 31.7g | 10.6g |
Carbs | 24.1g | 8g |
Fats | 12.2g | 4.1g |
*Nutrition figures are averages only
