- Prep Time
- 15 mins
- Total Time
- 35 mins
- Serves
- 8
Ingredients
- 2 tbsp
- cornstarch
- 30 mL
- 2 tsp
- olive oil
- 10 mL
- 2
- celery stalks, finely chopped
- 1
- onion, finely chopped
- 2 cups
- 10% half & half cream
- 500 mL
- 2 cans
- reduced sodium albacore tuna, packed in water
- 170 g each
- 1 cup
- frozen peas
- 250 mL
- 1 box
- gluten-free penne pasta, cooked according to package directions
- 500 g
- 1 cup
- shredded Cheddar cheese
- 250 mL
Directions
Step 1
Preheat oven to broil. In small bowl whisk cornstarch with 1 cup (250 mL) water until smooth; set aside. Heat oil in large saucepan over medium heat. Add celery and onion; cook 5 to 7 min. until soft. Stir in cream and bring to a boil. Whisk in cornstarch mixture. Let bubble about 1 min., or until thickened. Add tuna, peas and pasta. Cook about 4 min., or until heated through.
Step 2
Pour pasta mixture into 13 x 9-in. (3-L) baking dish. Sprinkle cheese over top. Broil in oven about 3 min., or until sauce is bubbling and cheese is melted.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 420
- Fat:
- 13 g
- Saturated Fat:
- 7 g
- Carbs:
- 57 g
- Fibre:
- 2 g
- Sugar:
- 2 g
- Cholesterol:
- 50 mg
- Protein:
- 20 g
- Sodium:
- 200 mg
