Cheesy tuna, courgette and spinach pasta

Cheesy tuna, courgette and spinach pasta
  • Serves icon Serves 4
  • Time icon Ready in 20 minutes

For a true taste of the Mediterreanean try this quick and cheesy tuna, courgette and spinach pasta recipe. Great as an impromptu summer meal or for hungry, cash-strapped students.

Nutrition: per serving

Calories
559kcals
Fat
15.5g (9g saturated)
Protein
34.2g
Carbohydrates
74.2g (5.9g sugars)
Salt
0.8g
Calories
559kcals
Fat
15.5g (9g saturated)
Protein
34.2g
Carbohydrates
74.2g (5.9g sugars)
Salt
0.8g

Ingredients

  • 350g penne pasta
  • 20g butter, softened
  • 20g plain flour
  • 250ml semi-skimmed milk
  • 100g mature Cheddar, roughly grated
  • 1 large courgette, roughly grated
  • 2 handfuls spinach leaves, washed and
  • large leaves torn
  • 200g can tuna steak in spring water, drained

Method

  1. Bring a large saucepan of salted water to the boil. Add the penne, stir once, bring back to the boil, then simmer for 10 minutes, or cook according to packet instructions, until al dente. Drain, then tip the pasta back into the saucepan.
  2. Meanwhile, make the cheese sauce. Put the butter in a jug and microwave on high (based on a 900W oven) for 40 seconds, until melted and hot. Stir in the flour to make a paste, then very gradually stir in the milk – this will prevent any lumps forming. Microwave on high for 3-31/2 minutes, stirring every minute, until the sauce has thickened. (Alternatively, melt the butter in a pan over a medium heat, stir in the flour and cook for 1 minute. Gradually add the milk and cook, stirring, for 6-8 minutes until the sauce has thickened.) Stir in 60g Cheddar and season to taste.
  3. Preheat the grill to high. Stir the cheese sauce into the pasta, along with the courgette and spinach and mix together to wilt the spinach. Gently mix in the tuna, then tip into a shallow, 2-litre ovenproof dish. Sprinkle with the remaining cheese. Place directly under the hot grill for 5 minutes, until piping hot and the cheese is turning golden.
  4. Serve with a green salad.

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September 2019