Slimming World Tuna Pasta Bake

This meal is a store cupboard and freezer “go to”- It’s for those nights when you have zero idea of what to do for dinner and very meagre contents in the fridge. The recipe is derived from Slimming World’s “Best Loved Extra Easy Recipes” Book which I’ve just made a few changes to for increased flavour and I’ve cut the portion size so it just serves two (a portion for dinner and a portion for lunch)! This is syn free as long as you use your HEA for the cheese – it only uses half of your HEA portion if you are making this for yourself but you can always double the quantity of cheese if you want a more cheesy bake.

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Slimming World Tuna Pasta Bake

200g pasta
1 leek, halved and then thinly sliced
50g frozen sweetcorn
50g frozen spinach
1 small can of tuna, drained
200g Quark
1 dsp Fat Free Fromage Frais
30g Cheddar Cheese, grated (1/2 HEA per portion)

Serves 2. Syn Free if using cheese as HEA

  1. Boil the pasta as per instructions, when it’s a few minutes away from being cooked add in the leek, sweetcorn and spinach and continue to cook for the remaining few minutes. Take off heat and then drain
  2. Place the pasta and vegetables on to a oven proof dish and then stir in the tuna, quark, fromage frais and cheese. Stir it all together and place in preheated oven for around 10-15 mins on a moderate to high heat
  3. I served this with a nice green salad, some sliced tomatoes and a few slices of my homemade pickled beetroot.

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