I love to cook in large batches often freezing half of what is made for a rainy day or keeping food in the fridge for lunch the day after.
This healthy tuna pasta bake recipe is superb for lunch, dinner or as a post work out boost that will re-energise your fuel your body after grafting at the burpees.
With added peas you get your veggies in as well as the protein from the extra tuna as well as additional fibre and micro nutrients from the wholewheat pasta – winner!
- 400g wholewheat pasta
- 2 tins chopped tomatoes
- 3 small tins tuna
- 2 gloves garlic
- 2 tbsp mixed herbs
- 1 cup of frozen peas
- 1 small onion, finely chopped
- Rock salt and pepper
- 1 tbsp coconut oil
- Low fat cheese
How To Make Healthy Tuna Pasta Bake
Boil the pasta for 10 – 12 minutes in salted water adding the peas in for the final minute of cooking before draining.
Fry finely chopped garlic and onion in coconut oil until light brown
Add the chopped tomatoes and simmer then add the mixed herbs, a sprinkle of salt and pepper
Add the tuna, pasta, peas and cheese and mix well before transferring to a baking dish.
Cover and bake in the oven for 15 mins.
Open the oven to sprinkle a little more low fat cheese on the top and bake for a further 5 minutes uncovered