Tuna & Tagliatelle Pasta
with peas and sweetcorn
The quantities provided above are averages only.
Ingredients
1 tin(s)
Tuna Chunks in Water
(Contains: Fish)
1 pack(s)
Sweetcorn
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
1 sachet(s)
Cracked Black Pepper
2 unit(s)
Garlic
250 grams
Fresh Tagliatelle
2 sachet(s)
Paprika
(Contains: Mustard)
110 grams
Creme Fraiche
(Contains: Milk)
2 sachet(s)
Vegetable Stock
120 grams
Peas
1 unit(s)
Onion
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
Boil a large pot of salted water for the tagliatelle. TIP: If you’re in a hurry you can boil the water in your kettle.
Halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press).
Place a large pan over medium-high heat with a drizzle of oil.
Add the onion, paprika, black pepper and garlic to the pan and fry until softened stirring occasionally, 4-5 mins. Season with some salt.
When boiling, add the tagliatelle to the water and bring back to the boil. Cook until tender, 3-4 mins. Once cooked, drain in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.
Drain the sweetcorn and tuna in a sieve.
Once the onion is cooked, pop in the sweetcorn, peas, tuna, creme fraiche and stock. Allow to warm through and stir through the drained pasta. Add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper.
Divide the tuna tagliatelle between plates.
