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Creamy Tomato and Chilli Tuna Spaghetti
Creamy Tomato and Chilli Tuna Spaghetti

Creamy Tomato and Chilli Tuna Spaghetti

with Courgette and Cheese

Don't mistake this Creamy Tomato and Chilli Tuna Spaghetti for a regular pantry pasta. Layering flavour through creme fraiche, tomato, chilli flakes, lemon and cheese, this dish packs a flavoursome punch. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
High Protein
Pescatarian
New
Allergens:
Cereals containing gluten
Fish
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

180 grams

Spaghetti

(Contains: Cereals containing gluten)

3 unit(s)

Garlic Clove**

1 unit(s)

Lemon

1 unit(s)

Courgette

(May contain traces of: Celery)

1 tin(s)

Skipjack Tuna in Water

(Contains: Fish)

30 grams

Tomato Puree

10 grams

Vegetable Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 pinch

Chilli Flakes

20 grams

Wild Rocket

Not included in your delivery

1 tsp

Sugar for the Sauce

150 milliliter(s)

Water for the Sauce

½ tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2644 kJ
Energy (kcal)632 kcal
Fat19.5 g
of which saturates10 g
Carbohydrate80.9 g
of which sugars13.1 g
Dietary Fibre6.5 g
Protein33.9 g
Salt1.8 g
Potassium32.6 mg
Calcium54.6 mg
Iron1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Large Saucepan
Colander
Plate
Large Frying Pan
Large Bowl

Instructions

Start the Prep
1

Bring a large saucepan of water to the boil with 1/2 tsp salt for the spaghetti.

Peel and grate the garlic (or use a garlic press). Cut the lemon into wedges.

Trim the courgette and slice into 1cm thick rounds.

Cook the Spaghetti
2

When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Char the Courgette
3

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the courgette and cook until charred, 3-4 mins each side. Once cooked, season with salt and pepper, then remove from the heat.

Transfer the charred courgette to a plate. Give the frying pan a quick wipe clean.

Meanwhile, drain the tuna.

Simmer the Sauce
4

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

Once hot, add the garlic. Stir-fry until fragrant, 30 secs.

Once fragrant, add the tomato puree to the garlic. Stir-fry for 1 min. Add the vegetable stock paste, sugar and water for the sauce (see pantry for both amounts), then stir in the tuna. 

Bring to the boil, then simmer the sauce until thickened slightly, 3-4 mins. 

Time to Combine
5

Once the sauce has thickened, stir in the creme fraiche until combined.

Add the drained spaghetti, charred courgette, cheese and chilli flakes (add less if you'd prefer things milder). Stir well to combine. Remove the pan from the heat and add a generous squeeze of lemon juice from a lemon wedge.

Taste the pasta and sauce and season with salt, pepper and more lemon juice if needed. Add a splash of water if it's a little too thick.

Serve
6

When everything's ready, in a large bowl, combine the rocket leaves with the olive oil for the dressing (see pantry for amount) and a squeeze of lemon juice.

Divide the spaghetti and sauce between your bowls. 

Add a handful of rocket leaves on top to finish. 

Enjoy!

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