Cookery Club Summer Term 1

Mrs Smith’s Cookery Club was off to a great start in Summer Term 1 with a very popular Tuna Pasta Bake.  Even those that do not normally enjoy tuna had a taste and loved it!  You can find the recipe below:-

300g dried pasta

Low-cal cooking spray

2 courgettes, cut into 1cm dice

5 spring onions, trimmed and sliced

½ tsp smoked sweet paprika

½ tsp garlic granules

400ml vegetable or chicken stock (2 cubes dissolve in 400ml boiling water)

100g frozen peas

100g spinach

Juice of ½ lemon

150g low-fat cream cheese

2 x 160g tins tuna, drained

40g reduced-fat Cheddar, grated

• Preheat the oven to 190° (fan170°/gas mark 5)
• Place a large pan of water onto the hob to boil for the pasta.  Cook the pasta in the boiling water according to the packet instructions.
• While the pasta is cooking, spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the courgettes and spring onions and sauté for 5 minutes, then stir in the paprika and garlic granules, and add the stock, frozen peas, spinach and lemon juice.  Cook for 2-3 minutes until the spinach has wilted, then stir in the cream cheese.
• Break up the tuna into flakes in a bowl.
• Drain the pasta and add it to the pan of vegetables along with the tuna flakes.  Stir together so that everything is well coated.  Place in a large ovenproof dish, sprinkle the grated cheese on top, place a baking tray and cook in the oven for 15 minutes.
• Remove from the oven and voilà – ready to serve!