This speedy supper uses wholewheat pasta, and is tossed with a colourful, med-veg-inspired tuna and tomato sauce and finished with a garlic bread, crunchy topping to serve, for the win!
of your reference intake. Typical energy values per 100g: 448kj/107kcal
Cook: 15 Mins
Serves: 4-6
From your store cupboard
½ tbsp olive oil
1 low-salt vegetable stock cube
Ingredients
½ x 170g Just Essentials by Asda Garlic Bread
500g Asda Wholewheat Fusilli Pasta
1 yellow pepper, deseeded and roughly chopped
1 red pepper, deseeded and roughly chopped
1 large courgette (about 150g), halved lengthways and sliced
400g tin Asda Chopped Tomatoes
2 x 145g tins Asda Skipjack Tuna Chunks in Spring Water, drained
Method
Cook the pasta according to pack instructions, reserving 250ml of the pasta water.
Meanwhile, tear the garlic bread into chunks and pulse in a food processor to rough breadcrumbs. Toast in a frying pan on medium heat for 4–5 mins until golden. Set aside.
Heat the oil in a non-stick frying pan and cook the peppers and courgette over a medium heat, stirring occasionally until they start to soften, about 6–8 mins.
Dissolve the stock cube into the reserved pasta water, add to the pan along with the chopped tomatoes and stir to combine.
Stir the tuna into the sauce and bubble for 2 mins more to heat through, before tossing with the drained pasta and topping with the garlic breadcrumbs.
Cook's tip
Get the kids involved with this one and allow them to (carefully!) halve the tomatoes and deseed the peppers. They can choose their favourite pasta shape, too!
Leftover tip
Any leftovers will store well in the fridge in an airtight container for two days. Serve the pasta with the extra garlic bread on the side, if you like.
