Tuna and Bacon Pasta
Bacon and blue cheese elevate this yummy pasta to a taste that’s anything but everyday.
Imperial | Ingredients |
2 cans (100 g ea) | Gold Seal No Drain Solid White tuna |
2 | onions, finely diced |
1 cup | diced doubled smoked bacon |
2 | cloves of garlic, minced |
1/4 cup | sliced sundried tomatoes |
1/2 cup | low fat mayonnaise |
1/2 cup | low fat sour cream |
1 cup | blue cheese, crumbled |
| juice of one lemon |
1/4 cup | chives, chopped |
1 cup | sliced blanched green beans |
1 pkg (375 g) | fusilli |
1/4 cup | finely chopped fresh dill |
1/2 cup | grated parmesan cheese |
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Chef's Tips
You can use gluten free pasta instead of regular pasta. Substitute the blue cheese with your favourite white cheese.
Directions
- In a large non-stick fry pan over medium high heat sauté onions, bacon, garlic and tomatoes for 7 - 9 minutes, until onions begin to soften.
- In a separate bowl combine, mayonnaise, sour cream, blue cheese, lemon juice and chives. Mix well and set aside.
- To blanch off the green beans, bring a large pot of salted water to a boil, beans and cook for 3-4 minutes. Drain, cool in cold water and set aside.
- In a large pot of boiling water cook pasta for 4-5 minutes and then drain the water.
- In the same pot add to the cooked pasta the tuna, bacon mixture, dill, green beans, and the blue cheese mixture and stir until well combined.
- Place on the centre of the plate and garnish with parmesan cheese.
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TIME:
Prep: 30 mins
Total: 40 mins
Nutritional Values |
Calories | 2646 |
Fat | 105 g |
Sat Fat | 41.7 g |
Carbs | 353.8 g |
Protein | 75.1 g |
Fibre | 16.7 g |
Cholesterol | 203 mg |
Sodium | 3667 mg |
Sugar | 24.7 g |
Calcium | 113% |
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