Creamy tuna & sweetcorn spaghetti
- Suzanne Mulholland
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Serves 4
Easy
Prep: 5 mins
Cook: 10 mins
0 reviews
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Store this creamy pasta sauce in the freezer for a quick and easy meal. Just warm through your sauce and toss through cooked pasta
Freezable
High-fibre
Low sugar
Nut-free
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To freeze, add all the sauce ingredients to a freezerproof container or reusable freezer bag and freeze for up to three months. Defrost fully before cooking.
Ingredients
Nutrition
Units:
MetricUS
- 400g dried spaghetti
For the sauce
-
4 spring onions
finely sliced
-
1/2 tsp garlic purée
-
300ml crème fraîche
-
2 x 145g cans tuna
drained
-
200g can sweetcorn
drained
-
50g parmesan
grated
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Nutrition: Per serving
- kcal826
- fat40g
- saturates24g
- carbs82g
- sugars7g
- fibre6g
- protein32g
- salt0.75g
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Method
-
step 1
Cook the spaghetti following pack instructions.
-
step 2
Meanwhile, add all the sauce ingredients along with some seasoning to a large pan over a low heat, stirring often, until warmed through.
-
step 3
Drain the pasta, reserving some pasta water, and add both to the saucepan. Toss to combine, then divide between four bowls and serve.
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