Creamy chilli tuna penne
8
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Make this tasty salad the night before filled with sautéed vegies, wholemeal pasta to keep you feeling full. The light creamy chilli sauce brings it all together.
Ingredients
Olive oil
1 tsp
Red capsicum
1 large, finely chopped
Carrot(s)
1 large, finely chopped
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), finely chopped
Fresh red chilli
1 whole, deseeded, finely chopped
Tomato(es)
3 medium, chopped
Reduced-fat evaporated milk
375 ml
Baby spinach
100 g
Tuna, canned in springwater, drained
425 g, (1x425g can)
Lemon juice
2 tbs
Wholemeal pasta, dry
200 g
Lemon(s)
1 medium, cut inot wedges to serve
Instructions
1
Heat oil in a large saucepan over medium-high heat. Cook capsicum, carrot, onion, garlic and chilli, stirring often, for 6 minutes or until soft. Add tomato. Cook, stirring occasionally, for 5 minutes. Add evaporated milk. Reduce heat to low and simmer for 10 minutes.
2
Add spinach. Cook, stirring, for 1 minute or until wilted. Stir in tuna and lemon juice. Season.
3
Meanwhile, cook pasta following packet directions. Drain.
4
Add pasta to tuna mixture. Toss to combine. Divide among serving dishes. Serve with lemon wedges.
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