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Ingredients
- 3.5 oz. (100g) chickpea pasta
- 2 cans tuna, in water (7 oz./200g drained weight)
- 1 cup (160g) sweetcorn, drained
- ½ broccoli head, separated into florets
- 1 cup (70g) white mushrooms
- 1 garlic clove, minced
- 1 tbsp. mixed Italian herbs
- ¼ cup (30g) cheddar cheese, shredded
- salt & pepper
Prep Time:
10
Minutes
Directions
Cook Time:
20
Minutes
- Cook the pasta according to instructions on the packaging, drain and set aside. Heat oven to 400°F (200°C).
- Place the drained tuna into a large bowl, add the sweetcorn, broccoli, mushrooms, garlic and herbs, and mix well.
- Next add in the cooked pasta, season to taste with salt and pepper, and gently mix until well combined.
- Place the mixture in an ovenproof dish, and top with the shredded cheese.
- Bake in the preheated oven for 15-20 minutes until the cheese is melted and has turned golden.
Note: This recipe uses chickpea pasta as it is high in protein and gluten free. This pasta is usually available in all major stores, check the ‘healthy’ or ‘gluten free’ aisles. If unavailable, substitute with another variety of pasta, but note that the macronutrient breakdown will change.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
