300g of tuna - spring water drained
300g wholewheat pasta
1 tin of chopped tomatoes 100g cheese
6 cherry tomatoes
1 red chilli
40g frozen peas
100g sun-dried tomatoes - drained
Handful of spinach
Add the tin of tomatoes, chopped chilli, peas and chopped cherry tomatoes to a pan with a pinch of salt and allow to simmer for 10 minutes. Meanwhile cook the pasta as per packet instructions. Then add the spinach to the sauce until wilted, then stir in the tuna. Drain the pasta and add to the mix with the sun-dried tomatoes (you can chop these or leave them bigger). Place in a casserole dish, sprinkle on the cheese and cook in the oven at 160* for 10 -15 minutes!
Serve with salad leaves.
Approximate calories per serving 310
C 24g F 10g P 25g
To make this vegan you can add in 240g of chick peas and use a lentil pasta for higher protein and of course a vegan cheese!