Outback vege and tuna pasta
  • 1 x 500g packet penne pasta
  • 1 tablespoon crushed garlic cloves
  • diced onions
  • 1 diced green capsicum
  • 3 peeled and diced carrots
  • 2 sliced medium zucchinis
  • 2 diced celery sticks
  • 1 teaspoon dried mixed herbs
  • 2 tablespoons tomato paste
  • 2 can (400g) whole peeled tomatoes (reduced salt)
  • 1 can (425g) tuna in spring water
  • 1 cup frozen corn
  • canola or olive oil to grease baking dish
  • 1½ cups grated reduced-fat cheese for sprinkle
  1. Preheat oven to 180°C.
  2. Cook pasta according to packet instructions.
  3. In a large non-stick fry pan stir-fry garlic, onion, capsicum, carrot, zucchini and celery on a medium heat until vegetables are cooked but still firm.
  4. Add mixed herbs, tomato paste and tomatoes and cook on a low heat for 2 minutes.
  5. Add drained tuna, corn and cooked drained pasta and mix through.
  6. Pour mixture into a lightly greased baking dish and sprinkle with grated cheese.
  7. Bake in the oven until cheese is golden brown and melted.
    Serve with a green salad.

Alternatives

  • If the fresh vegetables listed aren’t available, use frozen or canned mixed vegetables instead, or try different types of vegetables like broccoli or squash.
  • Use the same amount of fresh fish instead of a tin of tuna.
  • Can be gluten free with simple swap such as gluten free pasta

Storage Suggestions

Can keep in the refrigerator for up to 3 days. Can be frozen for up to 3 months.

Equipment List

  • Chopping board
  • large knife
  • Large saucepan
  • Large non-stick fry pan
  • Can opener
  • Colander
  • Pastry brush
  • Grater
  • Baking dish