This tasty tuna pasta gets a nutritious makeover with the addition of carrots and broccoli, and a makeunder by cutting back on the fat.
- Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Add broccoli 2 minutes before pasta is cooked.
- Meanwhile, heat oil in a large saucepan over low heat. Add onions and garlic. Cook, stirring occasionally, for 5 minutes or until tender. Add carrots and cook for 3 minutes. Add evaporated milk. Bring to a simmer.
- Combine cornflour and 1 tablespoon of cold water in a small bowl. Stir until a smooth paste forms. Add to evaporated milk mixture. Cook, stirring constantly, for 1 minute or until sauce just comes to the boil. Remove from heat. Season with salt and pepper.
- Drain pasta and broccoli. Return to the saucepan. Add sauce and tuna. Toss gently to combine.
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