Tuna Broccoli Pasta Bake

Pasta is everyone’s best friend, especially when it comes to a quick meal! This is fast and easy dish, perfect for weeknight cooking! Add in some sweet corns, will taste even better!

Serve 6

• 400g tin tuna, drained
• 2 medium broccoli, chopped into small florets
• 1 1/2 cup peas
• 400g spiral pasta
• 600ml light cream
• 1 cup breadcrumbs
• 1 cup grated cheese
• salt & pepper

Method:

1. Preheat oven 180C. Cook pasta in a large saucepan of boiling salted water (following packet instruction), in the last 4 mins, add in broccoli. Drain.
2. While pasta is cooking, heat cream in another saucepan, bring to boil, add in cheese and season with salt and pepper. Stir well until cheese is melted.
3. Pour pasta mixture to an oven proof dish. Add in tuna and peas, stir well.
4. Pour cheese sauce onto pasta, mix well. Sprinkle breadcrumbs on top. Bake for 15-20min until golden and crisp.

Chicken & Mushrooms Mustard Pasta

Found this recipe on Rock Recipes, after reading this pasta is his favourite dish at a downtown restaurant and he got the recipe from them, I must try it! This is a quick, tasty and bold pasta dish. It gives creamy pasta a twist with some wholegrain mustard!

Ingredients (adapted from Rock Recipes): Serve 4

• 400 gram fettuccine, cooked
• 250g skinless chicken breasts, cut into stripes
• 1 cup button up mushrooms, sliced
• 3 tablespoons olive oil
• 4 cloves minced garlic
• Salt and pepper to season

Season chicken with salt and pepper. Heat olive oil in a large frying pan over medium low heat. Add chicken and garlic to fry until chicken is completely cooked.
Remove chicken from pan and hold in a warm oven.

Add to the pan:

• 120ml white wine

Simmer until volume is reduced by half. Then add:

• 2 cups thicken cream
• 3 tbsp wholegrain mustard
• Salt and pepper to season

Simmer until sauce thickens enough to coat a metal spoon. Add in mushrooms and simmer for an additional 2 minutes. Return Chicken to the sauce, Serve over cooked pasta.

NOTES:

1. In the original recipe, 1/2 cup of toasted slivered almonds is used to garnish the dish. I was making a quick lunch and I didn’t have almonds on hand, that’s why I didn’t put any on~