Creamy Tuna Pasta with Vegies
Prep: 15 mins
Cook: 15 mins
4 serves Serves: 4
These pantry staples make an easy weeknight meal


  • 350 g pasta shapes (spiral or bows)
  • olive or canola oil spray
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 200 g mushroom, sliced
  • 1/2 zucchini, chopped
  • 185 g can tuna or salmon, drained
  • 375 mL low-fat evaporated milk
  • 2 tsp plain flour
  • 1 cup frozen peas
  • 1/2 cup reduced-fat cheese, grated
  • pepper, to taste


  1. Cook pasta in boiling water according to packet instruction. Drain and set aside when done.
  2. While the pasta is cooking, spray frypan with oil and fry onions till soft.
  3. Add garlic and mushrooms and fry for a few minutes.
  4. Add zucchini and fish and cook until zucchini is just soft.
  5. Add evaporated milk and heat through.
  6. In a small bowl mix flour with a little water and mix to make a smooth paste.
  7. Add flour paste and peas to the vegetable and milk mixture and heat for a few minutes, stirring until sauce is thickened.
  8. Add cheese, cracked pepper and pasta and stir through.

  • recipe step image

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Nutrition Information

per serving per 100g
Energy 1796 kJ 405 kJ
Protein 33.7 g 9.6 g
Fat, total 6.5 g 1.5 g
— saturated 3.5 g 0.8 g
Carbohydrate 53.2 g 12 g
— sugars 15 g 3.4 g
Sodium 352 mg 79.3 mg
Fibre 8.9 g 2 g

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Comments (1)

  • Avatar

    Excellent dinner very tasty and filling. Maybe use less pasta next time.
    Pamela Ranson
    Posted on: 01 Jan 20

Rating (1 ratings)


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