Tuna spaghetti with green sauce

Use canned tuna to make a healthy and filling dinner

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35 minutes
Serves 2
1 of 5 a day

Nutrition: Per serving

Kcal438
Fat8g
Salt0.4g
Sugar7.6g

Recipe by: Sarah Drabble | Nutritionist

Wholegrains are amazing! They keep you feeling fuller for longer and help protect against bowel cancer. This recipe uses wholewheat spaghetti – enjoy!

Ingredients

150g wholewheat spaghetti or other pasta
100g baby spinach
100g petits pois
Small handful fresh basil
1 tablespoon pesto
2 tablespoons fat-free Greek-style yoghurt
1 x 140g tinned fish, eg tuna in spring water, drained

Method

Cook the spaghetti following pack instructions. There is no need to add salt to the water.
Meanwhile, put the spinach and petits pois in a bowl and cover with boiling water. Leave for about 3 minutes, until the petits pois are tender, then drain.
Put the cooked vegetables into a food processor. Add most of the basil (keep back a few leaves for serving), pesto and yoghurt, and blend to make a smooth sauce.
Break up the tuna with a fork and mix through the sauce.
Once cooked, drain the pasta and return to the pan. Retain some of the cooking water in case needed.
Pour the sauce over the pasta and place over a low heat to cook for a few minutes, until warmed through. Add a little pasta cooking water if it looks too dry.
Serve, garnished with the remaining whole basil leaves.