Recipes

LELE THE CHEF'S Tuna & Veg Pasta
lucky star pilchards in tomato sauce
Cooking Time Icon

Cooking Time
60 Minutes

Serves Icon

Serves
2

INGREDIENTS

  • Pasta
  • Spaghetti or linguine, or pasta of choice 300 g
  • Cooking oil 1 Tbsp (15 ml)
  • Salt 1 tsp (5 ml)
  • Vegetables
  • Olive oil 4 Tbsp (60 ml)
  • Garlic cloves, crushed 2
  • Large mushrooms, cleaned and sliced 5
  • Flaked sea salt 1 tsp (5 ml)
  • Broccoli, florets trimmed off 250 g
  • Cherry or rosa tomatoes, rinsed 150 g
  • Salt and pepper to taste
  • Creamy Tuna Tomato Sauce
  • Lucky Star Tuna of choice 2 tins (170 g each)
  • Medium onion, finely diced 1
  • Medium spring onion, finely chopped 2
  • Tomato paste 2 Tbsp (30 ml)
  • Tomatoes, chopped 1 can (410 g)
  • Chicken or fish stock 1 1⁄2 cups (325 ml)
  • Full cream milk 1 cup (250 ml)
  • Fresh cream 1⁄2 cup (125 ml)

METHOD

  1. Pasta:
  2. In a medium saucepan, add salt and enough boiling water to cover the pasta and cook until al dente.
  3. Drain the water using a colander and add some oil to prevent the pasta from sticking and set aside.
  4. Vegetables:
  5. In a medium saucepan, heat a third of the oil and fry the garlic for 30 seconds.
  6. Add the mushrooms, season and cook for 3 minutes or until golden brown.
  7. Remove the mushrooms from the saucepan and set aside.
  8. Add the broccoli and 1⁄4 cup of the stock and cook for 5 minutes over high heat or until the stock has evaporated and the broccoli is cooked but still crunchy.
  9. Add the tomatoes and cook for another 3 minutes until the tomatoes are slightly blistered and tip into the mushrooms' bowl.
  10. Creamy Tuna Tomato Sauce:
  11. In a medium saucepan, add the remaining oil and fry the onion for about 4 minutes or until soft.
  12. Add the garlic and the spring onion and cook for a minute.
  13. Stir in the tomato paste, tomatoes and remaining stock.
  14. Bring to the boil and simmer for 10 - 15 minutes until thickened.
  15. Add the milk and cream along with the one can of the tuna.
  16. Cook for a further 5 - 7 minutes until the colour is rich.
  17. Tip in the pasta and half the veggies in the pot with the sauce and mix.
  18. Serve in a large bowl, add the rest of the tuna and veggies and gently toss. Enjoy!

SHARE RECIPE

other recipes you may like

temp

CHEF TSHEPISO’S Romaine Salad and Sardine Aioli

Chef Tshepiso’s Romaine Salad with Sardine Aioli is infused by his travels but remains authentic to his upbringing. Lucky Tip: The Aioli dressing can be kept in a fridge for about a week.

View Recipe
temp

ASIPHE’S VEGETABLE SALSA AND Arrabiata Fishcakes

Asiphe’s fresh vegetable salsa and creative arrabiata fishcakes are a lovely treat for the whole family with Light meat tuna chunks and baked beans. Lucky Tip: Garnish with Fresh basil leaves and salt and pepper to taste.

View Recipe
temp

AUNTIE MARIE'S Sweet & Sour Pilchard Curry

A timeless classic, the sweet & sour Pilchard curry makes for an amazing evening dish! Serve with rice or roti with a tomato, onion and coriander sambal.

View Recipe
Click here for full T's & C's

thank you for signing up to our newsletter!