Creamy Tuna Rollini

Creamy Tuna Rollini

Cooking time: 5 minutes, serves 4

  • 400g Vetta High Fibre 3 Min Rollini Pasta
  • 1 tablespoon olive oil
  • ½ onion, chopped
  • 2 garlic cloves, crushed
  • ¼ cup low fat cream
  • 425g can tuna in oil, drained
  • ½ cup frozen peas
  • 25g tin corn kernels, drained
  • 1 medium carrot diced and blanched
  • 2 cups spinach leaves
  • ¼ cup chopped flat-leaf parsley
  • 2 tsp capers (optional), rinsed and drained
  1. Cook pasta according to the packet directions in a large pan of salted, boiling water.
  2. Heat oil in a large frypan over medium heat, add onion and cook 2-3 minutes or until softened.
  3. Add garlic and cook for 1 minute. Add tuna, peas, corn, spinach and carrot. Stir through cream. Heat gently for 1-2 minutes, then stir in the parsley and capers.
  4. Drain pasta and add to the tuna sauce. Serve immediately.