Serves: 4
Shopping & Ingredients List:
- 350g cooked Pasta
- 1 tbsp Olive Oil
- 200g Button Mushrooms, halved
- 1 small bunch Spring Onions, sliced
- 200g low-fat Garlic Soft Cheese
- 4 tbsp Semi-Skimmed Milk
- 200g Broccoli Florets, cooked
- 150g frozen Peas
- 185g tin Tuna in Brine, drained
- 75g Reduced-Fat Mature Cheddar, grated
Method
- Preheat the oven to 220°C (200°C fan), 450f, gas mark 7.
- Heat olive oil in a large non-stick frying pan & cook the button mushrooms & spring onions for 5 mins.
- Stir in the soft cheese, semi-skimmed milk, broccoli florets & peas. Heat gently, stirring occasionally, until the cheese has melted & combined with the milk to make a sauce. Stir in the tuna.
- Mix the pasta with the tuna & vegetable sauce. Transfer to a baking dish & sprinkle with the grated cheese. Bake for 10 mins or until lightly browned.
Macro info per serving:
Protein = 21.7g
Carbs = 36.2g
Fat = 9.2g
Energy = 315kcal
