Creamy tuna pasta and broccoli

Creamy tuna pasta and broccoli


This tasty tuna pasta gets a nutritious makeover with the addition of carrots and broccoli, and a makeunder by cutting back on the fat.

The ingredient of Creamy tuna pasta and broccoli

  1. 250g penne rigate
  2. 450g broccoli, cut into florets
  3. 1 tablespoon olive oil
  4. 2 large brown onions, cut into thin wedges
  5. 3 large garlic cloves, crushed
  6. 2 large carrots, peeled, thinly sliced diagonally
  7. 375ml can low-fat evaporated milk
  8. 3 teaspoons cornflour
  9. 425g can tuna in springwater, drained, flaked

The instruction how to make Creamy tuna pasta and broccoli

  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Add broccoli 2 minutes before pasta is cooked.
  2. Meanwhile, heat oil in a large saucepan over low heat. Add onions and garlic. Cook, stirring occasionally, for 5 minutes or until tender. Add carrots and cook for 3 minutes. Add evaporated milk. Bring to a simmer.
  3. Combine cornflour and 1 tablespoon of cold water in a small bowl. Stir until a smooth paste forms. Add to evaporated milk mixture. Cook, stirring constantly, for 1 minute or until sauce just comes to the boil. Remove from heat. Season with salt and pepper.
  4. Drain pasta and broccoli. Return to the saucepan. Add sauce and tuna. Toss gently to combine.

Nutritions of Creamy tuna pasta and broccoli

calories: 478 calories
calories: 7.8 grams fat
calories: 1.7 grams saturated fat
calories: 59.9 grams carbohydrates
calories: 37.9 grams protein
calories: 44 milligrams cholesterol
calories: 230 milligrams sodium
calories: NutritionInformation

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