- 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
Method
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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
