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

Method

1. 1

   Heat the oil in a large pot and soften the diced onion for 4 minutes.

2. 2

   Add the fusilli, vegetable stock and dried herbs. Bring to the boil.

3. 3

   Cook for 10 minutes, stirring frequently, until the pasta is cooked and most of the stock is absorbed.

4. 4

   Reduce the heat and stir in the cream cheese until melted and smooth.

5. 5

   Fold in the drained tuna and sweetcorn, heat through for 2 minutes and season to taste.