Creamy Tuna With Green Pasta

How's your January going? Are you chest-deep in piles of blankets on the couch watching Netflix? I don't blame you if you are. In general January is hard for most people in the northern hemisphere. It's cold and dark and travel is difficult because of snow and ice. The third Monday in January is considered to be the most depressing day of the whole year; Christmas credit card bills are in, New Year's resolutions have been pushed aside and there are still months of cold weather ahead. Known as Blue Monday, it puts a damper on the motivation to actually do anything besides be a couch potato. 

Icky weather and long evenings will often lead to ordering in. After all you don't want to actually go outside, and who wants to cook after a miserable commute home? I am hoping that this week's recipe helps to cure your January blues and stops you from the extra calories of take-out; creamy tuna with green pasta. I know that it doesn't sound appealing (green pasta?!?) but trust me on this one. This easy to make dish is actually a healthier take on the classic comfort food, tuna noodle casserole. It is quick to whip-up on a weeknight while being super warm and comforting. I have altered the recipe so it is lower in fat and calories than the original, after all I want to help you keep your New Year's resolutions. 

As with most of my recipes there are a number of changes that you can make. Anything that is low-fat can be replaced with full-fat options if you'd like. The spinach pasta can be switched for normal, whole wheat or even gluten free. The spinach can be substituted with any other cooking green that you have in your fridge. Broccoli makes a great alternative to green beans. Lastly, you could also use cream of broccoli soup instead of mushroom if that is what you have in the cupboard. If you prefer your pasta dishes a bit less saucy you can top this with some breadcrumbs and extra cheese and bake it at 350 degrees until the cheese is brown and bubbly. 

 

 

 

Creamy Tuna With Green Beans

300g Spinach Rotini

2 Cans Water-Packed Tuna, Drained

1 Small Yellow Onion, Diced

1 Cup Frozen Green Beans

1 Cup Fresh Spinach, Washed and Torn

1 Can Low-Fat Cream of Mushroom Soup

0.5 Cup Skim Milk

1 Cup Low-Fat Sharp Cheddar, Grated

0.5 Cup Low Fat Mayonnaise

0.25 TSP Black Pepper

1 Tsp Oil

Cook pasta according to package directions. Drain and set aside.

Heat oil in a pot

Saute onion until translucent 

Mix in soup, milk, mayonnaise and tuna.

Add cheese and pepper. Stir until cheese has melted

Add vegetables.

Pour sauce mixture over drained pasta. Stir well. 

Serve hot.

 

Enjoy!

Alexandra