Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients (serves 4):
Dried pasta to serve 4 (I find shells work well with this, but again, down to preference)
Method: 1-Add pasta to boiling water and cook according to packet instructions, whilst this is cooking, prepare tuna sauce:
2 tins of tuna (I use in springwater)
1 tin of mushroom soup (condensed works best, but if not, cream of mushroom)
1 tin of sweetcorn
1 onion chopped mushrooms
2 cloves of garlic
2 tablespoons of extra low fat cream cheese
1 handful of low fat grated cheese
lots of black pepper
2-Chop onions - fry with garlic til slightly translucent, but not brown, they should add a crunch to the finished dish.
3-Add tin of soup.
6-Drain tuna tins and add.
7-Add cream cheese and grated cheese.
8-Add lots of blak pepper.
9-Drain the pasta when cooked.
10-Add pasta to the sauce and toss.
11-Serve straight away with more grated cheese if required and garlic bread (low fat of course!)