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serves
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Ingredients
- 1 tbsp butter
- 425 g canned tuna in springwater drained
- 1 tbsp butter
- 250 g mushrooms chopped
- 1 cup green peas
- 1 brown onion
- 5 cloves garlic
- Black pepper to taste
- 1 cup milk
- 400 g cauliflower
- 2 tbsp cream cheese
- 4 tbsp fresh grated parmesan cheese
- 1 cup spelt or whole meal pasta
- 1/2 cup fresh parsley leaves to serve
Ingredients
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Instructions
- Boil pasta in a medium saucepan as per packet directions.
- In another saucepan, boil cauliflower for a few minutes until softened.
- In a separate pan, sauté half of the butter with onion and garlic for 3 minutes. Remove and set aside.
- With the remaining butter, sauté mushrooms and peas for 2-3 minutes
- Heat milk in microwave for 1 minute. When cauliflower has softened, use a blender to combine milk, cream cheese, garlic, onion and cauliflower until smooth.
- Pour creamy mixture over mushrooms in saucepan, add drained tuna and stir thoroughly. Add pepper to taste.
- Serve over drained pasta with Parmesan cheese and fresh parsley on top.
Recipe Notes
This recipe serves 4 people at 311 calories per serve.