Tuna, Sweetcorn and Pasta Pot
Ingredients
- 320 g tinned tuna in brine
- 200 g tinned sweetcorn
- 350 g fusilli pasta
- 150 g cream cheese
- 800 ml vegetable stock
- 1 onion
- 1 tsp dried mixed herbs
- 1 tbsp sunflower oil
Nutrition (per serving)
- Calories
- 587 kcal
- Protein
- 34.7 g
- Carbohydrate
- 74.3 g
- of which sugars
- 8.9 g
- Fat
- 15.5 g
- of which saturates
- 7.1 g
- Fibre
- 4.7 g
- Salt
- 2.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oil in a large pot and soften the diced onion for 4 minutes.
- 2
Add the fusilli, vegetable stock and dried herbs. Bring to the boil.
- 3
Cook for 10 minutes, stirring frequently, until the pasta is cooked and most of the stock is absorbed.
- 4
Reduce the heat and stir in the cream cheese until melted and smooth.
- 5
Fold in the drained tuna and sweetcorn, heat through for 2 minutes and season to taste.
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