Tagliatelle Tuna Bake Recipe with mushrooms and broccoli
Recipe info
Cost: £1.52 / Person
Serves: 4
Ease: **
Prep Time: 25 Minutes
Cook Time: 5 Minutes
Ingredients
- 6 nests of tagliatelle
- 1 small head of broccoli, cut into florets
- 1 tablespoon olive oil
- 250g mushrooms, sliced
- 1 bunch spring onions, sliced
- 200g Philapelphia cheese with garlic and herbs
- 100g crème fraîche
- 1 mug defrosted frozen peas
- 2 x 185g tins tuna, drained and flaked
- 1 mug grated parmesan cheese
Tuna bake is always a great, economic way of feeding the family. This one is so tasty, looks good and also has some healthy veg incorporated.
- Put the tagliatelle and broccoli into a large saucepan of boiling water. Bring to the boil and then turn down to simmer for 5 minutes. Drain and return to the pan.
- Heat the oil in a wok and fry the mushrooms and spring onions for 1 minute.
- Add the peas, Philadelphia and crème fraîche. Heat through gently and season well with salt and pepper. Add the tuna and gently mix.
- Add the drained pasta and broccoli and mix together.
- Pour into a large casserole dish. Sprinkle the cheese over the top and place under a hot grill for 5 minutes or until the cheese begins to brown.
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