Tuesday, 21 January 2014

Philly Tuna And Sweetcorn Pasta Bake

Serves 4
Syns Per Serving : Extra Easy - 1.5 Syns plus half a Healthy Extra A choice**
**add 3 Syns per serving if not using the Philadelphia Light as half of your Healthy Extra A choice
• 300gm dried penne pasta
• 150gm Philadelphia Light**
• 200ml vegetable stock
• 180gm tuna, canned in brine or spring water, drained
• 280gm tinned sweetcorn, drained
freshly ground black pepper
• 40gm reduced-fat cheddar, grated (6 Syns)
1. Cook the pasta in a large pan of boilimg water according to the pack instructions.
2. Whilst the pasta is cooking, put the Philly Light in a saucepan with the stock and heat gently until the Philly has melted. Add the tuna and sweetcorn and heat through. Season to taste.
3. Drain the pasta and toss together with the Philly and tuna mixture. Spoon into a warmed oven proof dish and sprinkle with the grated cheese. Place under a preheated grill for a few minutes until golden. Serve immediately with a large mixed salad.

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