Gourmet Tuna Pasta Bake
Pasta bake is one of those dishes that everyone seems to associate with students…it might be the lazy pleasure of hearing that pasta sauce jar pop as your take off its lid, or the fact that if you’re willing to wait a little longer…you don’t even have to pre-cook your pasta! That’s one less pan to wash up!
I’m not going to lie, I’ve taken the pasta bake route many a time in my uni career, and with my uni career coming to an end in just a week, I’m not ready to give them up just yet! So, I set myself the challenge of a gourmet pasta bake, fit for the lawyer I am going to become!
If you though pasta bakes were for lazy people on a student’s budget, think again! The pasta bake is back and it is better than ever!
Gourmet Tuna Pasta Bake
- 100 ml Crème Fraiche
- 400 grams Passata
- 1 clove garlic
- 8 tbsp sweetcorn
- 8 Mushrooms
- 0.5 leek
- 1 tin tuna
- 1 yellow pepper
- 1 beef tomato
- 300 grams pasta
- Salt and Pepper to taste
- Put your pasta on to boil for 10mins.
- In the meantime, fry off the garlic in a little olive oil for a minute or two. Add the passata and crème fraiche and stir until fully combined. Tear a little basil into the sauce and allow to bubble.
- Chop your vegetables and throw into a large casserole dish along with the tuna (and the spring water this will help to keep the sauce the right consistency!) Once the pasta has cooked add it to the casserole dish, stir and then place into a pre-heated oven at Gas mark 5 for 40mins.
- If you choose, sprinkle over a little cheese in the last 5 mins and serve with some homemade garlic bread!
My favourite things about this recipe have to be that you can enjoy it almost guilt free! The tuna is an excellent source of…NUTRITION, and you can pack it full of plenty of veg’s so you will undoubtedly get a huge chunk of your recommended 5 a day!
For those of you who want to make this dish a little healthier, you can buy low carb pasta from companies such as Dreamfields, replace the crème fraiche with low fat crème fraiche, and use an oil spray to minimise oil content when frying off your garlic. You can also leave off the cheese!
For those of you living alone this is also a great dish to re-heat as it doesn’t lose any taste or quality the second time round. Halve the recipe and you can save half the dish for dinner tomorrow! Just place it in the oven for roughly 10mins with or until its bubbling and piping hot! (If you’re feeling naughty why not place some extra cheese on top.)
With such a hearty dish full of goodness you can’t go wrong.