Homemade v Microwave – Tuna Pasta

Although microwave meals seem the easiest option, homemade food will always win overall. There is nothing better than a home cooked meal which tastes fresher, is healthier (as you can control what is going into it) and will often work out cheaper per portion.  I chose to make my mum’s Tuna Pasta recipe which was… Read more »

by TshequaWilliams 2 years ago

Although microwave meals seem the easiest option, homemade food will always win overall. There is nothing better than a home cooked meal which tastes fresher, is healthier (as you can control what is going into it) and will often work out cheaper per portion. 

I chose to make my mum’s Tuna Pasta recipe which was always a favourite of mine before I became vegetarian. With a handful of ingredients, you can create such a healthy fulfilling meal which works out at £2.83 per portion approximately, compared to £2.25 for Ready Meal Tuna Pasta (Sainsbury’s own brand) per portion. Although it is a mere 58p more expensive, you are getting a much more nutritious meal being homemade and the fact that my version contains sweetcorn and mushrooms, as well as higher amounts of tuna per serving. 

Having tried the Sainsbury’s ready meal previously, although it is satisfactory, I much prefer the flavours and ingredient quantity you get from a homemade version. 

The recipe is fairly simple and takes barely any time to make, but it is certainly worth the little bit of extra washing up as it is so delicious. Using the listed quantities, it makes enough for two generous servings however if you wanted to stretch this recipe even further, it could serve 4 if you added a side such as garlic bread.

 I think this recipe is perfect for students as you should have some of the ingredients in your cupboard already, making it ideal for a last-minute meal idea! 

Tuna Pasta with Mushrooms and Sweetcorn in a Tomato Base

Serves 2 (£2.83 per portion approx, compared to £2.25 for Ready Meal Tuna Pasta)

Ingredients: 

  • 2x 145g Tinned

  • Tuna Chunks 

  • 1x 198g Tinned Sweetcorn 

  • 400g Tinned Chopped

  • 1tbs of Tomato Puree

  • 250g Fresh Egg Fusilli (or dried equivalent)

  • 150g mushrooms

  • Cheese, Grated  

  • Salt

  • Pepper

  • Basil

  • 1/2 tbsp Olive Oil

Instructions:


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  1. Place your chopped tomatoes (and the juice) into a pan and simmer to reduce the liquid slightly. Once reduced add the tomato puree. Alternatively use a pre-prepared passata sauce. 

  2. Season to taste with salt, a little pepper and basil (saving some to add later). 

  3. Add the drained sweetcorn and heat for 2-3 minutes. Then add the mushrooms (sliced thickly). Continue cooking for another 2-3 minutes or until simmering nicely. Stir occasionally to ensure it cooks evenly. 

  4. In the meantime, bring a full kettle of water to the boil.

  5. Once the mushrooms appear to be softening, add the drained tuna leaving it in chunks rather than flaked. Add some more pepper according to taste and gently mix everything together. Then add some more basil if you wish to the top of the dish and leave to simmer while the pasta cooks. 

  6. For fresh pasta: Add the olive oil and salt to a pan of boiling water, along with the pasta and bring to the boil. Continue to cook the pasta according to the packet instructions – this will take about 4 minutes. (If you use dried pasta, begin cooking earlier to allow for longer cooking times – dried = 11-12 mins approx.).

  7. Serve in a bowl, sprinkling with your favourite cheese.