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April Bonus recipe

It's time for me to share with you my bonus recipe of the month!

With Autumn here, I thought of a recipe that is not only nutritional and healthy but also that helps keeping those annoying runny noses away. I hope you enjoy

Now that I have your attention... how do you feel about a super easy-to-prepare pasta tuna bake?

The best pasta bake I've had in years. Thank you! –Jane Williams

What I like the most about pasta bakes (on top of its nutritional value!) is how easy it is to prepare them and also how good they keep for future meals!

Tuna Pasta Bake

Prep time: 10min

Cook time: 20min

Ingredients (Serves 6)
  • 10.5 oz. (300g) dried pasta

  • 1 tsp. olive oil

  • 2 zucchinis, diced

  • 5 green onions, sliced

  • ½ tsp. smoked paprika

  • ½ tsp. garlic powder

  • 1¾ cup (400ml) vegetable broth

  • ⅔ cup (100g) frozen peas

  • 3 cups (100g) spinach

  • juice of ½ lemon

  • ⅔ cup (150g) low-fat cream cheese

  • 2× 5.6 oz. (160g) tins tuna, drained

  • ⅓ cup (40g) shredded cheddar cheese

What you need to do
  1. Preheat the oven to 375°F (190°C).

  2. Cook the pasta according to instructions on the packaging.

  3. While the pasta is cooking, grease a large frying pan with the olive oil and place over a medium heat. Add the zucchinis and green onions and sauté for 5 minutes.

  4. Next stir in the paprika and garlic powder, mix to combine then add the broth, peas, spinach and lemon juice. Cook for 2-3 minutes until the spinach has wilted, then stir in the cream cheese.

  5. Break up the tuna into flakes in a bowl. Drain the pasta and add it to the pan of vegetables along with the tuna flakes.

  6. Stir together so that everything is well coated. Place the pasta mixture into a large ovenproof dish, sprinkle over the shredded cheese and place the dish into the hot oven for 15 minutes.

  7. Remove the pasta bake from the oven and serve immediately.


Fats (g)

Carbs (g)

Protein (g)

Fibre (g)







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