Spaghetti or linguine, or pasta of choice 300 g
Cooking oil 1 Tbsp (15 ml)
Salt 1 tsp (5 ml)
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
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)
- In a medium saucepan, add salt and enough boiling water to cover the pasta and cook until al dente.
- Drain the water using a colander and add some oil to prevent the pasta from sticking and set aside.
- In a medium saucepan, heat a third of the oil and fry the garlic for 30 seconds.
- Add the mushrooms, season and cook for 3 minutes or until golden brown.
- Remove the mushrooms from the saucepan and set aside.
- 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.
- Add the tomatoes and cook for another 3 minutes until the tomatoes are slightly blistered and tip into the mushrooms' bowl.
- In a medium saucepan, add the remaining oil and fry the onion for about 4 minutes or until soft.
- Add the garlic and the spring onion and cook for a minute.
- Stir in the tomato paste, tomatoes and remaining stock.
- Bring to the boil and simmer for 10 - 15 minutes until thickened.
- Add the milk and cream along with the one can of the tuna.
- Cook for a further 5 - 7 minutes until the colour is rich.
- Tip in the pasta and half the veggies in the pot with the sauce and mix.
- Serve in a large bowl, add the rest of the tuna and veggies and gently toss. Enjoy!
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