Creamy Tuna Pasta

This creamy tuna pasta is a staple in our household. It has been recreated more times than I can remember & it is the quickest meal to prepare for busy families. It honestly takes 30 minutes to cook & even less now that there are fresh pasta options available to use.

This dish honestly tastes like a pasta you would eat out at a restaurant but it doesn’t make you feel full or like you’ve eaten to much. The absolute star of the recipe is the fresh Otway Pasta (if you’re in Bendigo you can purchase it from Edwards Providore) which is made with all natural ingredients, including free range & organic eggs & olive oil.

Recipe:

1 x 375g packet of fresh pasta

1 x 400g tin of Tuna

4 spring onions finely sliced

6 asparagus spears finely sliced

1 cup of broccoli florets

6 mushroom cups finely sliced

1 dessertspoon of curry powder

2 minced garlic cloves

1 cup of Greek yoghurt

1 cup of tasty cheese

1 tin of creamy mushroom soup (wholefood store option is best )

1-2 cups of water

Parmesan cheese to serve

Heat a frying pan with olive oil & over medium heat stir fry onion, asparagus, broccoli, mushrooms with garlic and curry powder & stir continuously until veggies become soft. Add tuna, soup, yoghurt, and water, mix well and add pasta. Cook on a low simmer until pasta begins to soften (approx 5 mins). Finally add cheese and season with salt and pepper. Serve with a sprinkling of parmesan cheese.

Jacinta x

 

 

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